Rainbow Quinoa Salad With Fava Beans and Herbs
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1cup rainbow quinoa
- 2cups water
- Salt to taste
- 2pounds fava beans
- ½cup finely chopped flat-leaf parsley
- 2tablespoons finely chopped fresh dill
- 2tablespoons chopped chives
- 3tablespoons fresh lemon juice
- 1tablespoon sherry vinegar or Champagne vinegar
- 1small garlic clove, puréed
- 1teaspoon Dijon mustard (optional)
- Freshly ground pepper
- 2tablespoons extra virgin olive oil
- 2tablespoons grapeseed oil
- Small leaves romaine lettuce, for garnish (optional)
Preparation
- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.
- Step 2
Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
- Step 3
Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.
- Advance preparation: You can assemble the salad up to a day ahead of tossing with the dressing. It's best if you dress it shortly before serving, but this also makes a great leftover, even though the bright green of the fava beans and herbs will fade.
Private Notes
Cooking Notes
Very lovely and easy. I added pieces of asparagus, avocado, and sliced little tomatoes. Oh, and since my dill isn't up yet, added fresh basil. Romaine lettuce a great choice, might use endive next time.
Very lovely and easy. I added pieces of asparagus, avocado, and sliced little tomatoes. Oh, and since my dill isn't up yet, added fresh basil. Romaine lettuce a great choice, might use endive next time.
this recipe is quite delicious, easy to make, and a meal in itself. Thank you for such a lovely summer meal!
Advertisement