I am so excited. I'm going to visit my Athens tribe. We are approaching our Denver move date fast! We leave in about 2 weeks. Sure there is a ton to do... packing things up, cleaning, finishing projects, getting things ready for the sublease... but I'd rather go see my dear friends and family who, right now, are about 9 hours away. Come Denver we'll be 22 hours away. I feel this is an adequate reason to forsake responsibility. I'm getting some time with my family too before dipping out to the Rockies but I'm assuming my Dad will use my Denver location as a great excuse to finally come out and have some river time.
I have lots of things waiting for me in Athens this weekend. Lets see, it is twilight weekend (an international bike race that has athens busting at the seam), there are drinks in the Georgia warmth awaiting, a dear friend who is just back in from teaching in South Korea, brunch with the best, oodles of dogs at dog park time, art school exit show (featuring one of my favorites), desserts (last time we racked up a bill of somewhere around 50 bucks on dessert between 5 of us... uhh what?), a farmers market that I have missed, my best friends and all those lovely faces that I have so dearly longed for being tucked away up here in the mountains and of course no trip to athens is complete without music.
So this week I've been being extra good. Drinking smoothes, eating raw salads, and taking my herbs. This quinoa, fava bean salad is ridiculously good. It is one of those meals that you think while eating it, "I could have this every-single-day of my life and be happy." It really is one of those meals that I think I could have every single day if I actually thought I could eat the same thing every single day.
Recipe (serves 4 but makes great leftovers)
Quinoa - 1 cup dried
Fava beans - fresh pods, several big handfuls. (once shelled I had a scant 2 cups)
Radish - 1 bunch
Avocado - 1, sliced into small chunks
Apple - 1/2 and apple, cut into small chunks
Red onion - 1/2 an onion, finely chopped
Olives - I had 6 kalamata olives left in my fridge, I sliced the meat off the pit into slivers.
Feta - about 1/3 cup
Mint - fresh, 3-4Tb finely chopped
Lemon - juice of 1 lemon
Butter - 1TB
Olive oil - a drizzle
Salt/pepper - to taste
Chop everything up so it is ready to use, except your avocado, save that until the end. Rinse the quinoa in a sieve under water while shaking for a minute. Then add the quinoa into a medium pot and cover by a few inches of water. Bring the quinoa up to a boil and simmer for about 10-15 minutes. Get another small or medium pot out and fill it up half-way with water, this will be to blanch your fava beans. Shell the fava beans and place the beans into a bowl, discard the pods. Once the water is boiling, add in your fava beans and let it get back up to a simmer. Once it gets back up to boiling, don't let it cook longer than 1 minute. Drain the fava beans and rinse with cold water. Here comes the tedious part. Shell the fava beans and discard the shell, underneath will be this bright, green bean. Once you are done with the quinoa and fava beans, you can put them into a large bowl together.
Heat the oven up to 350 degrees. Chop up the radishes into thin slices. Add 1/2 the radishes into the bowl with the quinoa & favas. Add the other 1/2 the radishes into a small saucepan on the stove with the 1TB butter. Heat over medium heat and stir until melted. Season with salt and pepper. Transfer the radishes to the oven and cook for 10 minutes. Meanwhile add the apples, mint, feta, olives, onion, lemon juice, and drizzle of olive oil to the bowl of quinoa. Stir until well combined. Slice up your avocado and set it aside. Add in your roasted radishes and season with whole thing with salt and pepper, you should not need much salt. Add in your avocado last and stir, gently, until well combined. Enjoy it, I know you will. Why? Because it is just that good.