Our CSA from Waratah Downs started mid June, and I think we’re still catching up with how much fresh produce we have. The fridge is constantly stocked, usually with many green things. Several types of lettuce (at one point I think we had four different varieties), kale, beets (and greens), zucchini, dill, spring onions, garlic scapes, fava beans, radishes, kohlrabi. Sometimes, if it’s been a particularly busy week or we went out of town over the weekend, I find the fridge still quite full when the next Thursday rolls around and it’s time to pick up our next batch. This recipe was born of the necessity to make space in my fridge and use up the vegetables I had remaining.
And unintentionally, it turned out to be gluten free and dairy free. So Aunt Pat, this one’s for you!
½ cup dry quinoa
1 cup shelled fava beans
1 medium zucchini (or four tiny ones), sliced into rounds
2 spring onions, white and green parts chopped and separated
2 garlic scapes
Greens from two beets, washed well and torn into pieces
Handful of fresh herbs, roughly chopped (I used basil, dill and mint)
Juice from ½ lemon
1 tbsp olive oil
½ tsp cumin
Fresh ground salt and pepper
1. Cook quinoa according to package directions and set aside. Meanwhile, boil fava beans for three minutes, drain and immerse in cold water to stop the cooking process. Peel the outer light green layer off each bean (they should slip off easily).
2. In a large pan, add olive oil and sauté scapes, white parts of onions and zucchini about 5 minutes. Turn heat to low, toss in beet greens with about a tablespoon of water, cover and cook another 4-5 minutes until greens are wilted and zucchini is cooked through.
3. Whisk olive oil, lemon juice, cumin, salt and pepper. Toss with sautéed vegetables, quinoa and fava beans. Serve warm or cold.
Serves 2 as a main dish, 4 as a side