“Egyptian Vegan Fava Bean and Zucchini Medley with Tahini-Infused Quinoa”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 tablespoon olive oil 1 small zucchini, diced 1 cup shelled fava beans, fresh or frozen Salt and pepper to taste 3 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons water Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until quinoa is cooked and fluffy. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced zucchini and cook for 3 4 minutes until softened.
3. Add fava beans to the skillet with zucchini and cook for another 5 minutes, or until heated through. Season with salt and pepper to taste.
4. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust consistency with more water if needed.
5. Gently fold the tahini sauce into the cooked quinoa.
6. To plate, divide the fava bean and zucchini mixture between two plates, creating a bed of colorful vegetables. Spoon the tahini infused quinoa on top of the vegetables, garnishing with fresh parsley.

Chef’s Insight

This dish showcases the perfect balance of flavors, textures, and nutrients that Egyptian cuisine is known for. The fusion of fava beans and zucchini with tahini-infused quinoa creates a satisfying mouthfeel and aromatic experience.

Notes

Feel free to add more herbs or spices like cumin, paprika, or coriander to personalize this dish according to your preferences.