Warm Dill Quinoa & Fava Beans in the Rice Cooker

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This quinoa dish is a take on a classic middle eastern dish, called Baghali Polo. This fragrant and fluffy rice dish pairs the pleasant flavors of dill, basmati rice, saffron and Fava beans. But here I have substituted the rice for quinoa and we’re going to make it in the rice cooker.


2 cups quinoa, rinsed & drained
2-14 ounce frozen bag double peeled Fava Beans
3 1/2 cups of boiling water
1/2 teaspoon ground dried saffron
3-4 tablespoons dried dill


1-Rinse your quinoa with cold water, set aside
2-Place the quinoa, frozen Fava beans and boiling water into the rice cooker. Mix everything
3-Add the saffron, dried dill and mix well. Close lid
4-Turn on rice cooker, hit the quinoa function.
5-Once it’s done cooking, open the lid, then fluff with a fork. Enjoy


YouTube link to watch: Click Here

Please leave your comments questions here and Shayda will reply.

6 thoughts on “Warm Dill Quinoa & Fava Beans in the Rice Cooker”

  1. Recipe looks delicious! There is a Middle Eastern market nearby so will look for the frozen fava beans at the market.

    Can this be made without a rice cooker? Perhaps an IP or even on the stove and if so what setting/time etc.?

    Thank you!

  2. I agree with Janet. I would love to make this, but I don’t have a rice cooker. How long in the IP?

    1. Hi Laurel, I’ve never made it in the Instant Pot but I don’t see any reason why it wouldn’t work in there. For 2 cups of quinoa, I would add 3 cups of water, add the saffron, dill, frozen Fava Beans, mix well. Close the lid, set for 2 minutes and let the pressure come down naturally. Open the fluff. Let me know

  3. Just saw your reply. Thanks. I did try it this morning, doing mostly what you did. I chopped up a bunch of fresh dill. It was delicious, and. so subtle. Wow, that saffron made a big difference. Gave it sort of a “warm” feeling, aside from temperature.

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