I absolutely love broad beans (favas), and get very excited when they are in season. The other day I picked up some young fresh broad beans from Natoora that were absolutely tiny and tender, and made this quinoa salad, which pairs well with grilled lamb or poached salmon.
Although I have been making quinoa for years, this time I tried Gwyneth Paltrow‘s technique for perfectly cooked quinoa – the trick is to use a paper towel to catch excess moisture – and it did come out perfectly cooked. Thanks Gwyneth!
Quinoa salad with broad beans, avocado and cucumber
175 g uncooked quinoa
400 ml water
750 g broad beans in the pod
1 ripe avocado
a small handful of chives
1 tbsp white wine vinegar
2 tbsp olive oil
salt and pepper to taste
Serves 6 as a side dish.
Start by preparing the quinoa as it will need time to cool. Rinse the quinoa, then place in a pan with the water and a pinch of salt, and bring to the boil on the hob. Cover, reduce heat to a simmer, and cook for about 15 minutes – until all of the water has been absorbed by the quinoa. Take the pan off the heat, and place a paper towel between the pan and the lid. Leave this for 5 minutes to absorb any excess moisture, then fluff with a fork. Tip the cooked quinoa onto a large plate and spread out as thinly as possible, then leave it to cool to room temperature.
To prepare the broad beans, begin by opening each pod and removing the beans. Toss the beans into a pan of boiling water and cook for 2 minutes, then plunge the cooked beans into a bowl of cold water. Pop each bean out of its outer skin, and they are ready to eat.
Peel and dice the avocado and cucumber, and combine in a bowl with the broad beans and quinoa. Whisk together the oil and vinegar with a bit of salt and add to the salad. Sprinkle chopped chives on top and serve.