Red Quinoa, Cauliflower and Fava Bean Salad

By Martha Rose Shulman

Published June 14, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(23)
Comments
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In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).

Featured in: Red Quinoa, Cauliflower and Fava Bean Salad With Buttermilk Curry Dressing

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Ingredients

Yield:4 to 6 servings

  • 1 cup red quinoa

  • 1 ½ cups water

  • Salt to taste

  • 1 ½ pounds fava beans

  • ½ head cauliflower, broken into small florets

  • 2 tablespoons chopped chives

FOR THE DRESSING

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon sherry vinegar

  • ½ teaspoon curry powder

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove, puréed

  • Salt to taste

  • 2 tablespoons grapeseed oil

  • 5 tablespoons buttermilk

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

42 grams carbs; 1 milligram cholesterol; 265 calories; 1 gram monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 12 grams fiber; 631 milligrams sodium; 14 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork.

  2. Step 2

    Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

  3. Step 3

    Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

  4. Step 4

    Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

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Ratings

4 out of 5
23 user ratings
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Comments

John Neill

I get a bit cross when the food stylist obviously isn't reading the recipe ..we do have everything shown in the picture but if the recipe is faithfully followed, the outcome wont look as gorgeous at all! The cauliflower image of the broken florets are in fact clearly SLICED!..neatly stacked too ..NOT tossed in the dressing with the Quinoa & EVERYTHING ELSE! I know it tastes the same ..but it sure it's FAR more attractive to have had the dressing drizzled over the stacked & arranged assembly?

James

Didn't see variation in the app. Abbreviated here. Var: Roast it while you cook the quinoa. Preheat oven to 450 degrees, line sheet pan with parchment. Slice cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tbsp olive oil or grapeseed oil. Roast 15-20 minutes, stirring or flipping pieces over with tongs halfway through, until cauliflower is tender and lightly browned. Remove from heat, cut into smaller pieces, toss with other ingredients.

John Neill

I get a bit cross when the food stylist obviously isn't reading the recipe ..we do have everything shown in the picture but if the recipe is faithfully followed, the outcome wont look as gorgeous at all! The cauliflower image of the broken florets are in fact clearly SLICED!..neatly stacked too ..NOT tossed in the dressing with the Quinoa & EVERYTHING ELSE! I know it tastes the same ..but it sure it's FAR more attractive to have had the dressing drizzled over the stacked & arranged assembly?

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