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

Ingredients

• 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

Directions

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. 

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Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

I am always trying to stay on top of recent food trends and try them out in my own kitchen. This time it is pancake cupcakes. I mean who doesn't want a cupcake for breakfast?! I usually top my pancakes and waffles with greek yogurt in place of some of the maple syrup for sweetness and protein. So when I saw a way to make greek yogurt frosting on healthy aperature, I had to give it a try! By straining out the liquid overnight you get a thicker, creamier yogurt that spreads like frosting.

As many of you know my favorite combo is banana, peanut butter and chocolate so I topped the banana pancakes with chocolate chips and peanut butter drizzle. However, you can top these off whatever way you like. They came out perfectly moist and delicious and can be enjoyed just about anytime of day!

Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

servings: 6

Ingredients

Maple Greek Yogurt Frosting

• 2 cups greek yogurt
• 2 tablespoons maple syrup

Pancakes

• 1 cup milk
• 1 tablespoon vinegar
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powders
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 banana
• chocolate chips (optional)
• peanut butter drizzle (optional)

Directions

Maple Greek Yogurt Frosting
1. Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
2. The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.

Pancakes

1. Turn oven on to 350 degrees. Add paper liners to a muffin tin.
2. In a small bowl, add vinager to milk and set aside.
3. In a large mixing bowl add flours, baking soda, baking powder, and salt.
4. Whisk egg into milk mixture.
5. Add wet mixture into dry mixture and mix just until combined.
6. Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
7. Slightly cool then top with maple yogurt fosting and additional toppings.

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