Apricot Quinoa and Fava Beans

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I picked up some fresh fava beans at the farmers’ market this week.  I used these tips to clean and prep the fave (it’s a labor of love) and then I lightly steamed them.  I served them along with apricot quinoa, a recipe I adapted from the Ayurvedic cookbook Heaven’s Kitchen that consisted of celery, red and white quinoa, dried apricots, cinnamon, cardamom, and toasted blanched almonds.

Apricot Quinoa
3 tablespoons ghee or olive oil
Pinch of hing (optional)
¾ cup chopped celery
1 cup quinoa
2 cups stock or water
½ teaspoon salt
½ cup sliced dried apricots
½ teaspoon ground cinnamon
½ teaspoon crushed cardamom seeds
1 cup blanched almonds, toasted
1. Heat the ghee or oil. Add the hing and saute 30 seconds. Add the celery and saute over low heat for 5 minutes.
2. Add the quinoa. Saute for 2 minutes. Add the stock or water, salt, dried apricots, cinnamon, and cardamom. Bring to a boil, cover, reduce the heat, and simmer about 12-15 minutes.
3. Stir in the almonds and serve.
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