Warm Quinoa Salad with Fava Beans

Warm Quinoa Salad with Fava Beans

Based on 1 ratings
N

Niloufar Doroud

Community member

"A simple but satisfying salad with in season fresh fava beans and some pantry staples. Enjoy all the warming colors on a rainy spring day..."

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
150 g
fresh fava beans
60 g
quinoa
250 g
carrots
150 g
red beets
1 bulb
yellow bell pepper
½ bulb
red bell pepper
1 tbsp
sugar
1 tbsp
balsamic vinegar
canola oil
salt
black pepper
1 tbsp
white sesame seed
1 tbsp
black sesame seeds
½ clove
garlic
200 g
red cabbage
45 ml
extra-virgin olive oil
45 ml
orange juice
2 tbsp
full-fat Greek yogurt
45 g
pickled jalapeño, with liquid
1 clove
garlic
½ tsp
dried chili
½ tsp
coriander seed
½ tsp
cumin seed
¼ tsp
ground turmeric

Utensils

pot (small, with lid), pot (small), peeler, skillet, immersion blender

  • Step 1/7

    Cook the fava beans in boiling water until tender, about 30 min. Add the quinoa with required amount of water and a pinch of salt to a small pot. Cook over medium heat until tender, about 15-20 min.
    • 150 g fresh fava beans
    • 60 g quinoa
    • pot (small, with lid)
    • pot (small)

    Cook the fava beans in boiling water until tender, about 30 min. Add the quinoa with required amount of water and a pinch of salt to a small pot. Cook over medium heat until tender, about 15-20 min.

  • Step 2/7

    Meanwhile, with a vegetable peeler or mandolin, peel the carrots into fine ribbons followed by the beets. Julienne the red pepper and half of the yellow one. Add some oil to a large skillet over medium heat. Cook carrots with sugar, balsamic, pepper and a pinch of salt until most of the liquid absorbs. Transfer to the serving plate. Drop a little more oil to the same pan. Sauté peppers until a bit tender but not mushy. Season with salt and pepper, then add to the serving plate.
    • 250 g carrots
    • 150 g red beets
    • 1 bulb yellow bell pepper
    • ½ bulb red bell pepper
    • 1 tbsp sugar
    • 1 tbsp balsamic vinegar
    • canola oil
    • salt
    • black pepper
    • peeler
    • skillet

    Meanwhile, with a vegetable peeler or mandolin, peel the carrots into fine ribbons followed by the beets. Julienne the red pepper and half of the yellow one. Add some oil to a large skillet over medium heat. Cook carrots with sugar, balsamic, pepper and a pinch of salt until most of the liquid absorbs. Transfer to the serving plate. Drop a little more oil to the same pan. Sauté peppers until a bit tender but not mushy. Season with salt and pepper, then add to the serving plate.

  • Step 3/7

    At this step, your quinoa should be nearly done. Add in the white sesame seeds and a little olive oil just before finishing cooking and stir. Remove from the heat and transfer to the serving plate. Add some oil to the skillet and cook the beets. Season with salt and pepper to taste. When almost tender, add the black sesame seeds, stir and remove from the heat. Transfer them to the serving plate as well.
    • 1 tbsp white sesame seed
    • 1 tbsp black sesame seeds

    At this step, your quinoa should be nearly done. Add in the white sesame seeds and a little olive oil just before finishing cooking and stir. Remove from the heat and transfer to the serving plate. Add some oil to the skillet and cook the beets. Season with salt and pepper to taste. When almost tender, add the black sesame seeds, stir and remove from the heat. Transfer them to the serving plate as well.

  • Step 4/7

    Put the un-julienned part of yellow bell pepper over the flames of your hob gas and roast until tender and pleasantly smoky. Transfer to a small bowl to cool. Cover with a lid to ease the peeling process.

    Put the un-julienned part of yellow bell pepper over the flames of your hob gas and roast until tender and pleasantly smoky. Transfer to a small bowl to cool. Cover with a lid to ease the peeling process.

  • Step 5/7

    Cut the fava beans in half and briefly sauté over high heat. Before removing from the heat, add the chopped garlic and a pinch of chili pepper. Transfer to the serving plate.
    • ½ clove garlic
    • ½ tsp dried chili

    Cut the fava beans in half and briefly sauté over high heat. Before removing from the heat, add the chopped garlic and a pinch of chili pepper. Transfer to the serving plate.

  • Step 6/7

    Julienne the rad cabbage and add to the rest of your salad. Peel the roasted pepper and roughly chop. Transfer to the bowl of an immersion blender. Purée with a generous pinch of salt, olive oil, orange juice, jalapeños and some liquid, yogurt, garlic, turmeric, crushed coriander and cumin.
    • 200 g red cabbage
    • 2 tbsp full-fat Greek yogurt
    • 45 g pickled jalapeño, with liquid
    • 45 ml extra-virgin olive oil
    • 45 ml orange juice
    • 1 clove garlic
    • ½ tsp coriander seed
    • ½ tsp cumin seed
    • ¼ tsp ground turmeric
    • immersion blender

    Julienne the rad cabbage and add to the rest of your salad. Peel the roasted pepper and roughly chop. Transfer to the bowl of an immersion blender. Purée with a generous pinch of salt, olive oil, orange juice, jalapeños and some liquid, yogurt, garlic, turmeric, crushed coriander and cumin.

  • Step 7/7

    Pour the sauce over the salad and mix briefly. Serve while still warm with pita or a crusty bread. Enjoy!

    Pour the sauce over the salad and mix briefly. Serve while still warm with pita or a crusty bread. Enjoy!

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