Sometimes I find food intimidating. I look at something and I think, “how in the hell are you suppose to cook that?!?” Of course, the internet can be handy when it comes to these predicaments but still, I have my doubts.
Last year when I first saw fava beans, I had that thought. I couldn’t get past the ugly exterior and had no idea where to even start. Luckily, the internet didn’t fail me and I soon learned to love fava beans. In fact, I loved them so much that I couldn’t wait to get more this year.
Once you get past the exterior, you find a few delicious beans inside. When sauteed with a bit of butter, salt, pepper, and garlic- these beans are amazing. So, I took these beans one step further, sauteed them and then tossed them with two of my other favorite things: garbanzo beans and quinoa. Not only is this power-packed nutrition, the combination is delicious!
So, don’t be scared of how these beans looks. I promise that you will be happy that you tried them. I can’t wait to get another batch- next time I am going to try Heidi’s grilled fava beans!
Fava Bean and Quinoa Salad
- 1 cup quinoa
- 1 1/2 cup water
- 1 pound fava beans
- 1 tablespoon olive oil
- 1 bunch of green onions
- 1 clove garlic
- 1/2 tablespoon fresh rosemary, minced
- 1/2 cup garbanzo beans
- extra olive oil for topping
- Soak quinoa in water for 15 minutes. Drain, add back to the pot, and add in water. Bring to a boil, cover, reduce to a simmer, and let cook for 15 minutes.
- While the quinoa is soaking, shell the fava beans. If you are using older beans, you may want to bring a pot of water to a boil and blanch the fava beans to be able to shell again.
- While quinoa is cooking, heat olive oil over medium heat. Stir in onion and garlic, cooking for 2-3 minutes or until fragrant. Stir in fava beans, garbanzo beans, and rosemary and reduce heat to medium-low heat. Continue to cook until beans are cooked through, another 4-5 minutes.
- Remove from heat and stir into cooked quinoa. Dish into bowls and drizzle a olive oil on top. Add cheese if desired (I would recommend feta!)
by Erin Alderson