Tuesday, January 10, 2012

Avocado, Fava and Quinoa Salad

**found in InStyle Magazine Feb. 2012 Issue

By chef Yotam Ottolenghi

Cook 1 cup quinoa and rinse under cold water; let dry.  Blanch 1 lb. frozen shelled fava beans or edamame in boiling water for 6 minutes.  Segment 2 lemons into a bowl, squeezing in juice from the membranes and from the third lemon.  Toss in 2 thinly sliced avocados.  Add quinoa, beans, two minced garlic cloves, a large handful of thinly sliced radishes, finely chopped basil, 1 tbsp. ground cumin (with nutty, peppery flavor), 1/3 cups olive oil, 1/4 tsp. chili flakes, and salt and pepper.  Toss gently.  Garnish with more finely chopped basil.

Enjoy!! Yummy! xoxo Julie

1 comment:

  1. Great recipe and you can tweak it to your liking or to ingredients on hand!


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