Black Quinoa with Radishes and Avocado

This quinoa avocado dish has become our new summer staple. It’s simple, light, healthy, and of course, absolutely delicious. We asked the writers of one our favorite cookbooks to share the recipe for this nutrient-dense, summery dish. Have it as an appetizer to impress soirée guests or let it be the star of its own show.

From the Loaves & Fishes Farm Series Cookbook: Foster Farm

Serves 6

Ingredients

• 1 cup black quinoa
• 3 cups shelled fava beans, fresh or frozen
• 2 small ripe avocados
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 red onion, sliced
• 2 bunches breakfast or red radishes, sliced
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 chopped mint
• 1/4 cup chopped parsley
• 2 scallions, sliced
• Kosher salt and freshly ground black pepper to taste

Directions

Place the quinoa in a medium saucepan and cover with water. Bring to a boil and simmer for nine minutes. Quinoa is cooked once little ‘halos’ form. Drain in a fine sieve, rinse under cold water and leave to dry.

If using fresh fava beans: toss into a pan of boiling water, bring back to a boil and immediately drain in a colander. Chill with cold water and leave to dry. Gently press each bean between your fingers to remove the skins; discard skins.

Thinly slice the avocado and add to a mixing bowl. Toss with the lemon juice. Once the quinoa is dry, add to the bowl. Add the fava beans, garlic, red onion, radishes, olive oil, red pepper flakes, herbs and scallions. Season with salt and pepper. Toss gently, making sure not to break up the avocado.

Smart Tip: This is a great gluten-free or vegetarian option to serve as a side dish or entree. Quinoa contains all eight essential amino acids and is a perfect source of protein.