Vibrant Fava Bean and Quinoa Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Fava beans (1 cup, shelled)
• Cucumber (1 medium, diced)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/4 cup, finely chopped)
• Fresh parsley (1/4 cup, chopped)
• Fresh mint (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer to remove its natural coating, called saponin, which can impart a bitter taste.
2. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
3. While the quinoa is cooking, bring a pot of salted water to a boil. Blanch the fava beans in the boiling water for 2 minutes, then drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, gently peel off the outer skin of the beans to reveal the tender green interior.
4. In a large mixing bowl, combine the cooked quinoa, peeled fava beans, diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, and mint.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a refreshing dressing.
6. Pour the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning with more salt and pepper if needed.
7. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.