I picked up a jar of dried quinoa with spinach and vegetables at TJ Maxx (as everyone knows, my favorite gourmet supply) and made a few cups with one cup of the quinoa and two cups water in the microwave for 20 minutes. When it was done, I scooped the cooked quinoa into a cool bowl and went about chopping up the rest of the ingredients I had on hand. I added freshly ground sea salt and pepper to the quinoa and the rest of the ingredients.
1 medium shallot minced
2T fresh cilantro leaves, chopped
1/4 each red, yellow and orange peppers, diced
1 ripe tomato, chopped
Juice from 1/2 lemon
2 T. olive oil
1 can garbanzo beans, rinsed and drained
1 can butter beans, rinsed and drained
1/2 cup goat cheese crumbles
Top with 2 T fresh parsley, chopped
Adam Ried's recipe calls for radishes, chives, garlic and fava beans (and no peppers, garbanzo or butter beans, cilantro, tomato, or parsley!) All the same, it was delicious slightly warm. I'll try the Boston Globe version another day.
QUINOA WITH FAVA BEANS, RADISHES, AND FETA
Boston Globe Sunday Magazine, April 7, 2013 (Adam Ried)
Makes about 8 cups
Salt and pepper
4 pounds fresh fava beans, shelled (about 4 cups)
1 cup quinoa, rinsed in a strainer under cool running water
10 medium radishes, quartered (about 1 cup)
3½ tablespoons fresh lemon juice
1 medium shallot, finely chopped
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
1 cup crumbled mild feta
½ cup snipped fresh chives
In
a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and
the fava beans and cook to soften the skins, about 2½ minutes. With a slotted
spoon or skimmer, remove the beans to a medium bowl (do not drain the pot) and
set aside to cool. When cool enough to handle, slip off the skin from each
bean; discard the skins and set the beans aside (you should have about 2 cups).
Return
the water in the pot to boiling, add the quinoa, cook until almost tender,
about 10 minutes, and drain in a strainer. Add about 2 inches of water to the
pot, return it to medium heat, and bring to a simmer. Set the strainer over
(but not touching) the simmering water, cover the quinoa with a clean, folded
kitchen towel, place the pan lid over the strainer, and steam until the quinoa
is tender and dry, about 10 minutes. Spread the quinoa on a large rimmed baking
sheet to cool, then fluff it with a fork.
Meanwhile,
in a medium bowl, dissolve 2 teaspoons salt in 1 quart of very cold water. Add
the radishes and soak while preparing the dressing, then drain, rinse, and dry
well.
In
a large bowl, mix the lemon juice, shallot, garlic, 1 teaspoon salt, and pepper
to taste. Vigorously whisk in the oil. Add the quinoa, fava beans, and
radishes, and, using a flexible spatula, fold from the bottom up to distribute
the dressing and coat the quinoa and vegetables. Add the feta and most of the
chives, and fold to mix. Taste and adjust the seasoning with additional salt,
if necessary, and pepper to taste. Sprinkle with the remaining chives and serve
at once.
