Red Quinoa, Cauliflower and Fava Bean Salad - red quinoa

Method

• Rinse the quinoa in several changes of water.
• Heat a heavy medium-size saucepan over medium-high heat and add the quinoa.
• Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty.
• Add the water and salt to taste.
• Bring to a boil, cover and reduce the heat to low.
• Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed.
• Remove from the heat, place a dish towel over the top of the pot and return the lid.
• Let sit for 15 minutes.
• Fluff the quinoa with a fork.
• Meanwhile, shell and skin the fava beans.
• Bring a medium pot of salted water to a boil.
• Fill a bowl with ice water.
• Drop the shelled fava beans into the boiling water and boil 5 minutes.
• Remove from the pot with a slotted spoon and transfer immediately to the cold water.
• Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
• Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
• Bring the water in the pot back to a boil and drop in the cauliflower.
• Boil 3 to 5 minutes, until just tender.
• Transfer to a bowl of ice water, drain and dry on paper towels.
• Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.
• Whisk together the dressing ingredients.
• Toss the quinoa, fava beans, cauliflower and chives in a bowl.
• Toss with the dressing and serve.