-
1
Place the quinoa in a strainer and rinse several times with cold water.
-
2
Heat a heavy medium-size saucepan over medium-high heat and add the quinoa.
-
3
Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty.
-
4
Add the water and salt to taste.
-
5
Bring to a boil, cover and reduce the heat to low.
-
6
Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed.
-
7
Place a dish towel over the top of the pot and return the lid.
-
8
Let sit for 15 minutes.
-
9
Fluff the quinoa with a fork or with spoons.
-
10
Meanwhile, shell and skin the fava beans.
-
11
Bring a medium pot of salted water to a boil.
-
12
Fill a bowl with ice water.
-
13
Drop the shelled fava beans into the boiling water and boil 5 minutes.
-
14
Drain and transfer immediately to the cold water.
-
15
Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
-
16
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.
-
17
Transfer the quinoa to a large bowl.
-
18
Add the favas and the herbs.
-
19
In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils.
-
20
Toss with the quinoa and fava bean mixture.
-
21
Taste and adjust seasoning.
-
22
Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.
