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.