Quinoa Salad with Wild Garlic & Fava Bean Dip

Anna Warden Fava Beans Gluten-free Quinoa Salad Seasonal Side Dish Summer Vegan Wild Garlic

April 09, 2026

Celebrate the fleeting season for wild garlic and purple sprouting broccoli, or adapt the recipe with other seasonal greens.

This delicious salad from Anna Warden is quick to throw together and works perfectly as a main or a substantial side. The creamy fava bean dip provides a rich base for the nutty quinoa and charred seasonal greens.

The recipe can be easily tailored to the season, for example with basil and courgettes for the summer, or thyme and kale in the depths of winter. It is great alongside roast chicken and fish, or on its own with some good bread. If wild garlic isn't in season, simply substitute with two cloves of garlic and your favourite soft herbs.

Ingredients

150g Wholegrain Quinoa
500g Naked Fava Beans
50g Roasted Natural Pumpkin Seeds
75g Raisins
50ml Apple cider vinegar
100ml Water
Zest 1 Lemon & juice of 1 Lemon
1 tsp Ground cumin
2 tbsp Extra virgin olive oil
Handful Wild Garlic, roughly chopped
4 small Leeks
250g Purple Sprouting Broccoli
Handful Flat Leaf Parsley
50g toasted Pistachio nuts
Nigella seeds to finish

Method

Preheat oven to 240°C fan. For the pickled raisins: bring raisins, vinegar, water and salt to the boil in a pan, then remove from heat to soak.
Cover fava beans with cold water and a pinch of salt. Simmer for 35-40 mins until tender but holding their shape. Drain.
Cook quinoa in salted water (2:1 ratio) for 15 mins until tender. Drain and run under cold water to stop the cooking.
Toss leeks and broccoli with salt, pepper, and olive oil. Roast for 10-12 mins until charred but still retaining a bite.
For the fava bean puree: Pulse cooked beans, cumin, lemon zest/juice, and 3 tbsp water in a processor until smooth (hummus consistency). Fold through the wild garlic.
To assemble: Toss quinoa with roasted greens, lemon juice, parsley, olive oil, half the seeds/nuts, and the drained pickled raisins.
Spread the fava puree on a plate, spoon the quinoa salad on top, and finish with remaining seeds, nuts, and nigella seeds.

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