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1
Rinse the quinoa in several changes of water.
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2
Heat a heavy medium-size saucepan over medium-high heat and add the quinoa.
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3
Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty.
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4
Add the water and salt to taste.
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5
Bring to a boil, cover and reduce the heat to low.
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6
Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed.
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7
Remove from the heat, place a dish towel over the top of the pot and return the lid.
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8
Let sit for 15 minutes.
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9
Fluff the quinoa with a fork.
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10
Meanwhile, shell and skin the fava beans.
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11
Bring a medium pot of salted water to a boil.
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12
Fill a bowl with ice water.
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13
Drop the shelled fava beans into the boiling water and boil 5 minutes.
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14
Remove from the pot with a slotted spoon and transfer immediately to the cold water.
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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.
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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.
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17
Bring the water in the pot back to a boil and drop in the cauliflower.
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18
Boil 3 to 5 minutes, until just tender.
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19
Transfer to a bowl of ice water, drain and dry on paper towels.
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20
Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.
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21
Whisk together the dressing ingredients.
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22
Toss the quinoa, fava beans, cauliflower and chives in a bowl.
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23
Toss with the dressing and serve.
