Dill Quinoa and Fava Beans

DESCRIPTION:

This dish is a slight variation of Baghali Polo, a traditional Persian rice dish that offers fragrant flavors of both fresh and dried dill, fresh parsley, fava beans, basmati rice and saffron. Here, I’ve made it with quinoa, still incorporating the original recipe’s delicious flavors but omitting the oil.

INGREDIENTS:

2 cups of uncooked quinoa
3 cups of water
1 bunch fresh dill, washed & chopped
1 bunch fresh parsley, washed & chopped
1/2 cup dried dill
2 Tbsp Bensons Table Tasty salt free seasoning or a salt free seasoning of your choice
3 cups of frozen double peeled fava beans or frozen edamam

PREPARATION:

1-Bring a pot of water to boil. Once the water starts boiling, add the frozen fava beans or edamame and cook until just tender (about 8 minutes). Drain and in ice water to shock the beans and to stop the cooking process.
2-In a 5qt. pot, put all ingredients, quinoa, beans, fresh & dried dill, parsley, and salt free seasoning, along with 3 cups of water. Bring to a rapid boil, reduce heat, cover and simmer until all the liquid has evaporated (about 15-20 minutes). Let it stand for about 5 minutes, then fluff with a fork.

CHEF’S NOTE:

Here is the link to my amazon affiliated link to purchase Benson’s Table Tasty.