Quinoa With Peas, Beans, Lemon & Herbs Recipe

Ingredients

• 300 gm quinoa
• 300 gm baby green beans, trimmed
• 200 gm podded peas (about 520gm unpodded)
• 2 cups coarsely torn flat-leaf parsley
• 1 cup coarsely torn dill
• 1 cup each coarsely chopped mint and chervil
• ¼ cup coarsely torn tarragon
• 125 ml extra-virgin olive oil (½ cup)
• 80 ml lemon juice, or to taste (1/3 cup)
• Rind of ½ preserved lemon, rinsed, finely chopped
• 1 cup (loosely packed) each pea tendrils and baby English spinach
• To serve: edible petals such as nasturtium