Avocado, Quinoa, and Fava Bean Salad

I had plans to make this with the beans, but that plan fell through. Even without the beans though, this was a lovely side. The one thing I might change is considering cutting back on the cumin. It didn't work for me quite as well in the mix. I served this as a side to the chicken and haloumi, but it could easily stand on its own.

One year ago: Chicken with Chiles
Two years ago: Fettucine, Pine Nuts, and Cilantro
Three years ago: Fettucine Alfredo
Four years ago: Spinach Pomegranate Salad

Avocado, Quinoa, and Fava Bean Salad (from Plenty)

Ingredients
200g quinoa
500g shelled fava beans
2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
200g breakfast radishes, halved lengthwise
50g purple radish cress (or small purple basil leaves or watercress)
1 tbsp ground cumin
75 ml olive oil
1/4 tsp chili flakes
salt and pepper

1. Place quinoa in saucepan with plenty of water, bring to boil and simmer for 9 minutes. Drain, rinse with cold water, and leave to dry.
2. Bring pot of water to boil, add fava beans, bring back to boil, drain, refresh with cold water, and leave to dry. Discard skins.
3. Remove skin from lemons and place in bowl. Juice lemons into bowl.
4. Peel, stone, and thinly slice avocado, adding it to the lemon juice.
5. Add dry quinoa to the bowl along with fava beans, garlic, radishes, cress, cumin, olive oil, chili flakes, and salt and pepper to taste. Toss and serve.

Rice and Quinoa with Orange and Pistachios

This grain salad surprised my by how satisfying it was with the mix of bitter arugula, sweet dried fruit, and tart citrus. The original recipe calls for Camargue red rice and dried apricots, but I used wild rice and golden raisins.

One year ago: Lamb Chops with Smoked Paprika Oil, Cumin, and Arugula
Two years ago: Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables

Rice and Quinoa with Orange and Pistachios (from Ottolenghi)

Ingredients
60g shelled pistachio nuts, toasted
200g quinoa
200g Camargue red rice or wild rice
1 medium onion, sliced
10tbsp olive oil, divided
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, minced
4 spring onions, thinly sliced
100g dried apricots (or golden raisins), finely chopped
40g arugula
salt and black pepper

1. Fill 2 saucepans with salted water and bring to a boil. Simmer quinoa for 12 - 14 minutes and rice for 20 minutes (if you're using wild rice, it will take closer to 35) or until tender but still with a bite. Drain grains and spread on trays to hasten cool down.
2. Meanwhile, saute white onion in 4 tbsp olive oil for 10 - 12 minutes until golden brown. Let cool.
3. In large mixing bowl, combine rice, quinoa, cooked onion, and remaining 6 tbsp olive oil. Add rest of ingredients and serve.

Quinoa with Black Beans and Cilantro

I made this dish as a gluten-free alternative to stuffing (and because I haven't had quinoa for a while and love it!). It comes together quite quickly and easily and is substantial enough to serve as a main dish. If you don't want to use canned black beans, I recommend cooking a large batch in a slow cooker and freezing in 1 cup snack bags until you're reading to use. I used thawed previously frozen beans for this recipe and they worked great. The original recipe puts the cheese as optional, but I think the dish really needs the cheese to balance the flavours.

Quinoa with Black Beans and Cilantro (from epicurious, originally Bon Appetit)

Ingredients
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese

1. Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes.
2. Stir in next 4 ingredients.
3. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
4. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes.
5. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.