Rainbow Quinoa Salad With Fava Beans & Herbs

1 cup rainbow quinoa
2 cups water
salt to taste
2 15oz cans of fava beans, rinsed and drained
1/2 cup finely chopped parsley
2 Tbs chopped dill
2 Tbs chopped chives
3 Tbs lemon juice
1 Tbs champagne vinegar
1 clove garlic, minced
1 tsp dijon mustard
freshly ground black pepper
4 Tbs extra virgin olive oil

1) Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blonde quinoa grains display little white spirals and the water has been absorbed.
2) Mix in the fava beans and place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff with a fork.
3) Transfer to a large bowl. Add the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, mustard, pepper and the oil. Toss with the quinoa and bean mixture. Taste and adjust the seasoning.

Review: I somehow spaced that I needed chives. I could tell the dish was missing that little bit of oomph. I think the garlic should also be doubled. I took this to a family dinner, and everyone liked it. It was quick, easy and a flavor that blends well with many cuisines.

Adapted from:
http://www.nytimes.com/2012/06/12/health/nutrition/rainbow-quinoa-salad-with-fava-beans-and-herbs-recipes-for-health.html