Ingredients

• 1 cup cooked and peeled fava beans
• 1 cup quinoa
• 2 regular cucumbers
• 250 g cherry tomatoes or 2 regular tomatoes
• 1 green onion (young onion with chives)
• 1 small red onion
• 1/2 bunch parsley
• 4 tablespoons chopped mint
• 3 tablespoons chopped tarragon or basil
• 5 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon maple syrup
• 100 g feta cheese

Preparation

1. Cook the fava beans in salted water, drain, and after cooling, peel, and measure 1 cup. Rinse the quinoa, pour 1¼ cups fresh water over it, add a pinch of salt and bring to a boil. Reduce heat, cover, and cook for about 10 minutes. Remove from heat for 5 minutes with the lid on, then open the pot and fluff the quinoa with a fork, cool.
2. Peel the cucumbers and cut into cubes. Cut the cherry tomatoes in half or quarters; for regular tomatoes, peel and cut into cubes. Chop the green onion and red onion. Remove the parsley leaves and chop, mix with mint and tarragon or basil and place in a bowl.
3. Add the olive oil, lemon juice, and maple syrup, season with salt and pepper, mix. Add the quinoa and vegetables, gently toss. Sprinkle with crumbled or chopped feta.