Ingredients:
1½ cups red quinoa
½ cup brown basmati rice
1 cup chopped kale
1 cup chopped chard
2 medium Spring onions, chopped
2 teaspoons finely chopped ginger
1-2 green garlic, finely chopped
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
sea salt and freshly ground black pepper to taste
2 tablespoons coconut oil
½-1 cup cooked fava beans (see recipe below)

Directions:

  1. Soak rice and quinoa in water to cover for 4-5 hours, then wash and keep aside.
  2. Heat coconut oil in a heavy bottom pan. Add cumin seed and bay leaves, toasting for a moment, stirring constantly.
  3. Add the onions, sautéing for about 2 minutes, then add the ginger and the garlic and sauté until slightly browned.
  4. Add the chopped kale and chard. Cook until leaves become soft, just a few minutes. Add salt pepper, coriander, and garam masala.
  5. Add the soaked quinoa and rice to the greens, and mix well. Add 3 cups of water, cover and cook until quinoa is done, about 15-20 minutes.
  6. Remove from heat and place in a bowl. Stir in the cooked fava beans and serve hot, warm, or cold.

To cook the fava beans –

Remove the beans from the pods by popping them out. Heat a pot of water to boiling and put the fava beans in to cook for about 4 minutes. Taste one to see that they are tender. Remove from heat and drain immediately. Wait a few minutes before removing the skins from the beans – just slide a fingernail or small knife under a part of the skin where there is a dark line and pop the bean out! It takes a while, but is so worth it if you don’t eat them all before you finish!