RAINBOW QUINOA SALAD WITH FAVA BEANS AND HERBS
Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond - has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never splay, and the red grains are harder than the white grains. The mixture takes about 5 minutes longer to cook than blond quinoa alone. I like to toast the grains in a hot pan first, for a richer flavor.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 14 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 663 milligrams, Sugar 14 grams
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Kai bluemoon
[email protected]This is my new favorite salad recipe. It's so easy to make and it's always a crowd-pleaser.
Jannie Abel
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Kirby Taylor
[email protected]This is one of my favorite summer salads. It's so refreshing and delicious.
Mohammed Elachak
[email protected]I love the way the herbs brighten up the flavor of this salad. I always use fresh herbs when I make it.
Dorian Parnell
[email protected]This salad is perfect for a light lunch or dinner. It's also great for meal prep.
Asma Omran
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
billi 69
[email protected]This salad is a great way to use up leftover quinoa. I also like to add some chopped avocado for extra creaminess.
moon babar
[email protected]I love the simplicity of this salad. It's made with just a few fresh ingredients, but the flavors are incredible.
sheree roach
[email protected]This is my new favorite salad recipe. It's so easy to make and it's always a crowd-pleaser.
Kritiyan Lowa
[email protected]I made this salad for a party and it was a huge hit. Everyone loved the unique flavor combination.
Sehrish Sehrish
[email protected]This salad is a great way to get your kids to eat their veggies. My kids love the sweet fava beans and the tangy dressing.
Pujan Khatri
[email protected]I love the vibrant colors of this salad. It's so inviting and makes me want to eat it all up.
Dominion Power
[email protected]This is the perfect salad for a summer picnic. It's light, refreshing, and packed with nutrients.
Elizabeth Fishback
[email protected]I'm not a big fan of quinoa, but this salad changed my mind. The flavors and textures are amazing. I'll definitely be making this again.
Shiva Shrestha
[email protected]This salad is a great way to use up leftover quinoa. I also like to add some chopped cucumber and red onion for extra crunch.
Nuwa
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks. I usually add some grilled chicken or tofu for extra protein. Thanks for sharing this recipe!
Rehmatullah khan
[email protected]This rainbow quinoa salad is a feast for the eyes and the taste buds! The combination of colorful quinoa, tender fava beans, and fresh herbs is simply delightful. I followed the recipe exactly and it turned out perfectly. The dressing is light and ta