If you love fresh, vibrant salads, this quinoa and green fava bean salad is a must-try. It’s packed with refreshing flavors, thanks to the combination of mint, lemon, and green onions. The addition of crunchy cashews gives it a satisfying texture, while the fava beans add a delicious creaminess. Plus, it keeps well in the fridge for a few days, making it perfect for meal prep.
What Are Fava Beans?
Fava beans, also known as broad beans, are a type of legume with a rich, slightly nutty flavor and a buttery texture. They are a great source of plant-based protein, fiber, and essential vitamins like folate and iron. While fresh fava beans require a bit of prep—boiling and peeling—they add a wonderful depth of flavor to dishes and are well worth the effort.
How to Make the quinoa & green fava beans salad?
To prepare this salad, start by thoroughly rinsing the quinoa under cold water. This step is essential to remove its natural coating, which can make it taste bitter—so don’t skip it! Once the quinoa is well-rinsed, it’s time to cook it. I like to use the rice method—first, I heat a bit of olive oil in a pot, then add the quinoa with a generous pinch of salt and black pepper. Sautéing it for a minute brings out its nutty aroma. Next, I add water, bring it to a boil, cover, and let it simmer until the liquid is fully absorbed. Once it’s ready, I let it cool to room temperature.
While the quinoa is cooking, I prepare the fava beans. If using fresh beans, I cook them in boiling water for a few minutes, then drain and remove the outer skins to reveal their tender centers. If using frozen fava beans, I simply cook them according to the package instructions.
With the quinoa and fava beans ready, it’s time to bring everything together. In a large mixing bowl, I combine the quinoa, fava beans, thinly sliced green onions, and plenty of fresh mint. To brighten the flavors, I add lemon zest, a bit of minced garlic, and a handful of crunchy, chopped cashews. A drizzle of olive oil and freshly squeezed lemon juice tie everything together beautifully. A quick toss, a taste test for seasoning, and it’s ready to enjoy!
This salad is wonderful straight away, but it also keeps well in the fridge for a few days, making it a great option for meal prep or a quick lunch. Enjoy!
Looking for more great recipes?
- Quinoa Salad with Sweet Potatoes and Carrots
- Green Salad with Charred Broccoli and Avocado
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
- Wheat Berry Salad with Roasted Tomatoes and Peppers
Quinoa & Green Fava Bean Salad
Ingredients:
- 1 cup quinoa, well-rinsed and drained
- 1 cup fresh or frozen green fava beans
- 4 green onion stalks, thinly sliced
- ¾ cup fresh mint leaves, finely chopped
- ⅓ cup cashews (I used roasted), roughly chopped
- Zest of 1 lemon
- 1 garlic clove, minced
- 4 tbsp olive oil
- 3 tbsp lemon juice
- Salt and black pepper to taste
Instructions:
- Cook the quinoa: There are several ways to cook quinoa, but I prefer the rice method. In a suitable pot, heat 1 tbsp olive oil. Add the quinoa, a generous pinch of salt and black pepper, and sauté for about a minute while stirring. Add 2 cups of water, stir, and cover with a lid. Bring to a boil, reduce the heat, and cook for 10-15 minutes until all the water is absorbed. Let it cool.
- Prepare the fava beans: If using frozen fava beans, cook them according to the package instructions. If using fresh fava beans, bring a pot of water to a boil (similar to cooking pasta) and cook for about 5 minutes. Drain and peel the beans one by one.
- Assemble the salad: In a mixing bowl, combine the cooked quinoa, cooked fava beans, sliced green onions, chopped mint, lemon zest, minced garlic, roughly chopped cashews, 3 tbsp olive oil, lemon juice, salt, and black pepper. Mix well.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
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