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Fava Bean Quinoa Salad with Feta and Herbs

Prep Time 25 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 1/2 cups uncooked quinoa
  • 2 1/4 cups water
  • 2 tsp salt divided
  • 400g (14 oz) fava beans pods on
  • 1 cup feta crumbled
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup olive oil
  • 2 lemons juiced
  • 4 cloves garlic minced
  • 1 1/2 tsp pomegranate molasses
  • 1/2 tsp sesame oil

Instructions
 

  • Place the quinoa in a fine mesh strainer and rinse under cold water. Set aside to drain.
  • Heat a quarter-sized amount of oil in a small saucepan until shimmering. Add the quinoa and toast for 2 minutes, stirring constantly. Add the water and 1 teaspoon of the salt in a small saucepan. Place the pan over medium-high heat and bring to a boil. Reduce to a simmer and let cook uncovered for 20 minutes or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  • While the quinoa is cooking, take the fava beans out of their pods. Place the beans in a small pot and fill the pot with enough water to cover them. Place the pot over medium-high heat and bring to a boil. Add 1/2 teaspoon of the salt and boil the beans for 1 minute before draining the beans and transferring them to an ice bath.
  • Once the beans are cool enough to handle, remove the outer skin from each bean. This shouldn't be too difficult - the skin should slide off. Place the naked beans in a bowl and set aside.
  • Place the quinoa in a large bowl. Add the fava beans, feta, mint and dill to the bowl and set aside.
  • In a small bowl whisk to combine the garlic, olive oil, lemon juice, pomegranate molasses, sesame oil and the remaining salt. Pour the mixture over the quinoa, fava beans, cheese and herbs and toss to coat.
  • Sprinkle the finished salad with additional fresh mint and garnish with lemon wedges. Serve immediately.