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Warm Fava Bean and Quinoa Salad; Cherries, Greek Yogurt, and Praliné

June 26, 2010

Some of this week’s bounty went into an Indian feast, and the next night I was in the mood for something a little more laid back.  I spent a relaxing hour shelling, blanching, and peeling fava beans, ruminating on what I would cook with them.  Quinoa seemed like a healthy, interesting alternative to my original pasta idea.  I started cooking it, and then saw a lonely spring onion in the bottom of the vegetable drawer, so I chopped it up and added it to the water.  A few minutes later I threw in the prepared fava beans and let them heat through.  When it was all cooked, I drained it and poured it into a bowl, where I tossed it with sherry vinegar and hazelnut oil.  The final touch was a healthy dose of chopped fresh mint.  It was delicious alongside some tender, juicy, lemon-glazed lamb chops.

fava bean, quinoa, and mint salad

I would have finished the whole bowl, but I wanted to save room for dessert.  I had plans for a simple, fresh, indulgent-tasting-but-not-totally-indulgent one: Greek yogurt (which I’ve decided is pretty much guilt-free crème fraîche) topped with fresh cherries and a sprinkling of crushed candied almonds and hazelnuts – aka praliné.

Cherries, Greek yogurt, and praliné

We washed it down with tiny glasses of aged Scotch, which married perfectly with the sweet cherries and the caramelized nuts.  Now that’s what I call dessert.

Originally published on Seasonal Market Menus.

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