Quinoa and Fava Bean Salad with Honey Lime Dressing
- Prep Time:
- Cooking Time:
- Serves: 0
This delicious salad is perfect for a healthy appetizer. It also makes a great light meal when paired with some crusty French bread and a wedge of cheese.
- Part of Meal: Appetizer
- Food Type: Parve
- Special Diet: Vegetarian
- Kosher Hostess Tip:
Fresh herbs are sold in large bunches and you often need only a fraction of the bunch for a recipe. To preserve the leftover herbs, rinse them carefully (one type of herb at a time) and then prepare them as you would for a recipe (trim the stems and anything else you wouldn’t want to use when cooking). Spread out a sheet of plastic wrap and lay the herbs out in a single layer. Next, roll the plastic wrap up (the way you would roll a carpet). Then seal the roll in a plastic bag and label the bag with the name of the herb and the date. The next time a recipe calls for this ingredient, simply pull out the bag, unroll the plastic, and use what you need. This technique is also the perfect way to preserve herbs grown in a garden over the spring and summer.
- 2 cup(s) quinoa
- 1 cup(s) peeled and cooked fava beans
- 1 cup(s) cherry tomatoes, halved
- 1 red onion, sliced thin
- 1 cup(s) watercress
- 1 tablespoon(s) fresh parsley, chopped
- 1 tablespoon(s) fresh thyme
- 1 tablespoon(s) fresh basil, chopped
- 1 tablespoon(s) freshly squeezed lime juice
- 1 teaspoon(s) honey
- 1 teaspoon(s) Dijon mustard
- pinch(es) Kosher salt
- freshly ground black pepper
1. Prepare the quinoa according to the directions on the package. Drain thoroughly and put into a large bowl.
2. To prepare the fava beans: open the pods by pulling on the stem and gently push the pods open with your fingers. Pop the beans out. Cook the beans in salted boiling water for 3 to 5 minutes. Plunge them into ice cold water so that they keep their pretty green color. Using the tip of your knife or your fingernail, pop the bean out of the skin.
3. Add the fava beans, cherry tomatoes, onion and watercress to the quinoa.
4. To make the dressing: mix the lime juice, honey, mustard, fresh herbs, kosher salt and pepper in a small bowl. Gently whisk in the olive oil.
5. Toss the quinoa salad with the dressing. Serve cold or at room temperature. This dish can be prepared one day ahead and kept in the refrigerator.