Quinoa Salad with Grilled Scallions, Favas and Dates

Quinoa Salad with Grilled Scallions, Favas and Dates
Quinoa Salad with Grilled Scallions, Favas and Dates is a gluten free and vegan recipe with 1 servings. This main course has 2367 calories, 66g of protein, and 85g of fat per serving. This recipe covers 69% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have arugula leaves, baby leeks, sherry vinegar, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over moderately low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa and transfer to a large bowl.
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WaterWater
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BowlBowl
2
Meanwhile, light a grill. Grill the dates over moderate heat until lightly charred and very soft, about 2 minutes.
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DatesDates
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3
Transfer the dates to a shallow bowl and mash to a puree with a fork. Stir in the vinegar and season the puree with salt.
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4
Grill the fava bean pods over moderately high heat, turning, until the pods are softened and hot within, about 5 minutes.
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5
Transfer the pods to a bowl, cover with foil and let steam for 5 minutes.
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Aluminum FoilAluminum Foil
6
In a small bowl, stir the lemon zest, juice and olive oil and season with salt and pepper. Shell and peel the fava beans and toss them with 1 tablespoon of the dressing.
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Salt And PepperSalt And Pepper
Fava BeansFava Beans
Lemon ZestLemon Zest
Olive OilOlive Oil
JuiceJuice
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7
Brush the scallions and green garlic with some of the dressing, season with salt and pepper and grill over moderately high heat, turning, until browned and tender, about 2 minutes.
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Green OnionsGreen Onions
GarlicGarlic
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8
Transfer the scallions and green garlic to a work surface and cut them into 2-inch lengths.
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Green OnionsGreen Onions
GarlicGarlic
9
Mix the fava beans, scallions, green garlic and mint into the quinoa.
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Fava BeansFava Beans
Green OnionsGreen Onions
GarlicGarlic
QuinoaQuinoa
MintMint
10
Add the remaining dressing and toss well. Season with salt and pepper.
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11
Spread the date puree on the bottoms of 4 plates and spoon the quinoa salad on top.
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SpreadSpread
DatesDates
12
Garnish with the sorrel leaves and serve.
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SorrelSorrel
DifficultyHard
Ready In1 h
Servings1
Health Score100
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