Food before travel is weird. I had made a large dinner the night before, using up the root vegetables. Except the radishes. I couldn’t remember why I’d wanted them, until the fava bean salad came to mind. I didn’t recount it’s story here because it was a failure on many levels. This time I got it right.
- A cup and a half of quinoa
- A bunch of radishes, sliced
- A bag of frozen, shelled, fava beans
- A package of tofu
- Two lemons
Toss the radishes in a pan and sauté until crispy. I seasoned with cumin, salt, pepper, and cilantro. Then toss in your fava beans and cook till soft. I added more salt and some ginger. Dump all that into the quinoa and mix. Segment the lemons and put them in your bowl.
Segmenting, by the way, means you chop off the top and bottom, and then cut off the peel by slicing down and following the curve. That way you can see the lemons and the ‘spines’ between segments. Carefully cut inside the little spines, making sure not to get seeds in things. Squeeze the remaining liquid out into the bowl.
Next cook the tofu how you like it best. I like firm tofu, drained, pressed, and then seared with some soy sauce and sesame oil. Add it to your mix and enjoy!