Method

• 1.
  Cook quinoa according to packet instructions. Set aside.

• 2.
  Bring a small pan of salted water to the boil. Add broad beans and cook for 2 minutes, then drain and plunge into ice water for 2 minutes. Drain and peel off outer skins.
• 3.
  Heat oil in a large lidded pan over a medium heat. Add spring onion, garlic and parsley stalk, and cook 1 minute or until fragrant. Add the mussels and wine, cover and cook 3 minutes or until the mussels have opened. Discard any that stay closed. Remove from heat. Add broad beans and quinoa, then stir to combine.
• 4.
  Ladle into bowls, and scatter with chopped parsley leaves to serve.