Sunday, November 24, 2013

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)

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.

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