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