Fava and Quinoa with Dill

Ingredients
• 4 Tbsp. olive oil
• ½ tsp salt
• 1 clove garlic, minced finely to paste
• 3-6 Tbsp. white wine vinegar or fresh lemon juice
• 4-7 sprigs of dill, fresh minced (or herb of choice)
• 3 cups quinoa, cooked
• 3 cups fava bean, cooked (as preferred shelled, unshelled or drained from can) (15oz)

Directions
Cooking Fava Bean
• Fresh beans: Bring water to boil; boil for 10 minutes with salt. Ratio: 1 cup of water and ¼ tsp salt per 1 cup fresh fava.
• DriedBeans: Soak over night if using dried beans; bring water to boil cook for 30-50 minutes. Ratio:3 cups water and ½ tsp salt per 1 cup dried beans.

Cooking Quinoa
Yield 3 cups: Rinse 1 cup dry Quinoa until water runs clear. Place in medium sauce pan with 1 and ¼ cups of water, 1 Tbsp. olive oil, and ½ tsp salt then bring to boil. Reduce to simmer covered with tight fitting lid. Cook on low simmer for 15-17 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork.

Preparing Salad
Whisk together garlic, salt, vinegar, olive oil and dill in large glass bowl. Pour quinoa and fava bean (preferably warm) into bowl and stir lightly to incorporate being careful to not damage bean structure. Add additional salt and vinegar to taste. Cover and let mixture rest for 20-60 minutes before serving.

Serve warm or cold with Whole Fat Greek yogurt or seasoned meats of choice.

If making ahead: Toss again together right before serving. Quinoa will absorb vinegar; add more vinegar 1 tbsp at a time to taste to balance acidity.