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.
1 cup rainbow quinoa
2 cups water
Salt to taste
2 pounds fava beans
1/2 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 tablespoons chopped chives
3 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
1 teaspoon Dijon mustard (optional)
Freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
Small leaves romaine lettuce, for garnish (optional)
1. 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.
2. 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.
3. 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.
Yield: 6 servings.
Advance preparation: You can assemble the salad up to a
day ahead of tossing with the dressing. It’s best if you dress it
shortly before serving, but this also makes a great leftover, even
though the bright green of the fava beans and herbs will fade.
Nutritional information per serving (6 servings): 205
calories; 11 grams fat; 1 gram saturated fat; 5 grams polyunsaturated
fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 22 grams
carbohydrates; 3 grams dietary fiber; 18 milligrams sodium (does not
include salt to taste); 6 grams protein.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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