Tuesday, April 21, 2015

Dill Quinoa with Fava Beans

    This months recipe redux theme is "Spring Cleaning".  I'll admit I needed some motivation to get that done myself. School and work have takien over my life and cleaning has taken a back seat. My poor fridge and pantry have definitely taken a big hit. So disorganized! I was able to find some great odds and ends to use up and, with the addition of some seasonal ingredients and some inspiration from one of my favorite persian dishes, I came up with a recipe for Dill Quinoa with Fava Beans. That persian rice dish is "Baghali Polo", which literally translates to dill rice. Typically it uses basmati rice, fresh dill and lima beans. For a seasonal spin I used fava beans instead of lima beans and I used left over quinoa instead of rice. 


     Fava beans are a spring vegetable also known as broad beans. The beans come in pods, are edible once their waxy outer coating is removed, and are packed with protein, fiber, antioxidants, B vitamins and minerals. 

     To cook them remove the seeds from the pod, blanch in boiling water to soften, then remove the beans waxy outer skin. If you want to save yourself a step and some time, you can also find fava beans in the freezer aisle of most grocery stores already shelled. The beans go great in a salad, rice or quinoa dish, or can be mashed and used as a dip or spread.

       I added all the ingredients together then added on some left over shrimp for more color, texture, and flavor.  This dish is delicious warm, but is even better the next day cold!  Overall this was the perfect dish to use up some left over ingredients, and I was able to add in a little spring freshness by adding the fava beans.

Dill Quinoa with Fava Beans
servings: 4

  • 1 cup quinoa
  • 2 cups low sodium vegetable broth
  • 2 cups fava beans
  • 1 1/2 cups of dill, diced finely 
  • 2 garlic cloves, minced
  • juice from 1 lemon
  • 3 tablespoons of olive oil
  • salt/pepper to taste
1. Cook quinoa per package directions.
2. For fava beans. Remove beans from pod. Blanch beans in boiling water for 30 seconds, remove and place in ice water to stop cooking. Then remove the outer wax coat from the beans. You can also used frozen shelled fava beans, just remove from package and thaw.
3. Combine dill, garlic, lemon juice, olive oil and salt/pepper in a small bowl.
4. Once quinoa cooked add in fava beans and dill dressing and mix to combine.
5. Top with shrimp if desired. 

Follow my blog with Bloglovin


  1. Hello spring! Love the springy green dill and fava beans! So interesting this is a Persian dish.

    1. Thanks!! Yes and it is one of my favorites, although I haven't tasted a Persian dish I didn't like!

  2. Just need to go get some fava beans! Ah! I LOVE dill though! It's my favorite herb! The more the merrier!

    1. Agreed, I dont think you can ever have too much dill!

  3. I made a fava bean sauce with scallops last year - loved them! Hopping to get some in my CSA share in May :)

    1. Ooo yum !! That reminds me, I need to sign up for a CSA!