Pancetta, Broad Bean, Quinoa Salad | Melissa Hemsley
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Pancetta, Broad Bean, Quinoa Salad

Salads and Small Plates

Quinoa Salad with Pancetta, Broad Beans & Peas





This tasty salad pairs vibrant nutty broad beans with crisp peas and salty flecks of pancetta. Serve this warm and it’s equally delicious cold, packed up for a lunch for the next day. Track down the fresh broad beans and peas when in season if you can otherwise use frozen and let defrost under some hot water then drain any excess.


  1. Place quinoa in a saucepan with 250ml liquid or according to packet instructions. Bring to the boil then reduce heat, cover with a lid and cook for 15 minutes or until the quinoa is just cooked. Leave to stand for a few minutes then fluff with a fork
  2. Meanwhile in a large frying pan, fry the pancetta until crispy for 3-4 minutes, tossing halfway through then add the garlic and herbs for a final minute.
  3. Add broad beans and peas to the fry pan and cook for 1 more minute to slightly cook the beans. Then tip the quinoa into the pan and toss everything together, allowing the quinoa to pick up all the pan juices and season to taste
  4. Take a large serving dish, scatter over a layer of the leaves, then top with the quinoa and drizzle over extra-virgin olive oil, lemon juice and scatter of the zest


  • 250g quinoa, rinsed well
  • 250ml water/stock/broth
  • 200g pancetta or chopped bacon
  • 2 garlic cloves, roughly chopped
  • 1 tbsp fresh thyme or oregano leaves, roughly chopped or 1 tsp dried herbs
  • 250g fresh podded broad beans (400g if still in pod), podded or frozen broad beans
  • 170g fresh peas
  • 3 tbsp extra-virgin olive oil
  • Juice of ½ lemon and zest
  • Sea salt and freshly ground black pepper
  • 100g fresh pea shoots or salad leaves

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