Doctor's Review: Medicine on the Move

October 24, 2017

© Jonathan Lovekin

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Avocado, quinoa and fava bean salad

A colourful recipe that put freshness front and center

1 c. (250 ml) quinoa
1 lb/3 c. (500 g/750 ml) shelled fava beans (fresh or frozen)
2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
2 bunches breakfast radishes, halved lengthways
1 c. (250 ml) purple radish cress (or small purple basil leaves)
1 Tbsp. (15 ml) ground cumin
⅓ c. (90 ml) olive oil
¼ tsp. (1.25 ml) chili flakes
salt and black pepper

Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.

Throw the fava beans into a pan of boiling water, bring back to the boil and immediately drain in a colander. Refresh with cold water and leave to dry. Then gently press each bean with your fingers to remove the skins; discard these.

Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.

Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the fava beans, garlic, radishes, half the radish cress, the cumin, olive oil, chili flakes and some salt and pepper.

Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with the remaining cress. Serves 6

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