A Delicious Avocado, Quinoa and Broad Bean Salad

I’m having a hard time finding a manner in which I want to write posts here. It’s a hard choice between philosophical, funny, smart. Maybe some dear-diary-today-I-did-thiiiis,  and ahh so many other options that all seem natural. At least food choices these days are so easy, with temperatures on the rise. Last night, it was actually warm enough for a midnight stroll, and I had another sun tanning session after class today. And food, obviously, means fruit for breakfast and salad for lunch.

The fava beans and radishes were picked up last week, and I had a plan for them, but then I found myself with a bag of salad in its last days (maybe hours) and an avocado left from this salad, so I went with another Ottolenghi’s recipe instead of cooking what I initially had in mind. And I’m so glad, because this may be one of the TOP 3 salads I’ve ever had. On the quinoa: for as much as normally I don’t see a difference between using that or millet, here the seeds play a crucial role for texture. I would sub with 1 tbsp chopped walnuts, and add a slice of dark bread to make enough for lunch.

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Avocado, Quinoa and Broad Bean Salad.

(from Yotam Ottolenghi’s Plenty)

(adjusted for 1 lunch serving)

Ingredients:

3 tbsp quinoa

½ cup water + 2 cup water

pinch salt

½ small avocado

½ cup fava beans, shelled

8-10 small radishes

1 handful mixed leafy greens

1 tsp ground cumin

1 lime

½ tsp chili flakes

½ tbsp olive oil

Place the water and quinoa in a pot, add salt, cover with a lid, set a timer for 15 minutes. When it goes off, try the quinoa, it should be soft but not mushy.

In another small pot, bring 2 cups of water to boil, add salt and the beans, cook for 5-7 minutes until vividly green. Drain, immediately rinse with cold water, pop them out of their skins.

While the beans are cooking, take the lime and peel it with a knife to get rid of all the rind, the white parts included, and take out segments of the fruit (the juicy parts between the membranes) into a bowl. Or just juice the lime if you can’t be bothered. Add cubed avocado and quartered radishes along with the greens and spices.

At this point, the quinoa should be ready, so drain it and rinse in cold water, let stand for 5 minutes to dry.

Mix everything, add salt to taste.

Have a nice evening!

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