Cook 1 cup quinoa and rinse under cold water; let dry.  Blanch 1 lb. frozen shelled fava beans (or edamame) in boiling water for 6 minutes. Segment 2 lemons into a bowl, squeezing in juice from the membranes and from a third lemon.  Add quinoa, beans, 2 minced garlic cloves, a large handful of thinly sliced radishes (I did not add the radishes), a large handful of chopped basil, 1 tbsp ground cumin (with its nutty, peppery flavor), 1/3 C (I only put in about 1/4 C)olive oil, 2 thinly sliced avocados, 1/4 tsp chili flakes, and a dash of salt and pepper.  Toss gently.  Garnish with more finely chopped basil.

This would be great with oranges & mint replacing lemons & basil!!

(In Style 2/12)