“Exquisite Egyptian Vegan Fava Bean Koshari with Mint-Infused Quinoa”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup canned fava beans, drained and rinsed
• 1 (15
• ounce) can diced tomatoes
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa, water, and fresh mint leaves. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed. Fluff with a fork and set aside.
2. In another saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add fava beans to the saucepan and stir well.
5. Pour in diced tomatoes with their juice and add ground cumin. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, or until the sauce has thickened.
7. To serve, divide the cooked quinoa among two plates, spoon the fava bean mixture over the top, and garnish with additional fresh mint leaves if desired.

Chef’s Insight

The combination of textures and flavors in this dish makes it an unforgettable experience for your taste buds.

Notes

Feel free to adjust the seasonings to your preference for a truly personalized meal.