Warm Quinoa Salad with Fava Beans

Step 1/7

• 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

• 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

• 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.

Step 5/7

• 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

• 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!

Enjoy your meal!