Egyptian Ful Medames with Quinoa
A gluten-free take on the classic Egyptian breakfast of Ful Medames, made with quinoa for a lighter, healthier alternative to traditional bread. Flavorful and packed with protein.
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Ingredients
- 2 cups Cooked Fava Beans
- 2 cups Cooked Quinoa
- 2 tablespoons Lemon Juice
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1/4 cup Chopped Parsley
- to taste Hot Sauce
- to taste Salt
- to taste Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, gently mash the 2 cups of cooked fava beans with a fork until they are slightly broken down but still have some texture.
- 2Add the 2 cups of cooked quinoa, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 cloves of minced garlic, and 1 teaspoon of cumin to the bowl with the fava beans.
- 3Stir everything together thoroughly with a spoon until all the ingredients are well combined.
- 4Season the mixture with salt, black pepper, and hot sauce. Start with a small amount and add more until it tastes just right for you.
- 5Garnish the dish with the 1/4 cup of chopped parsley.
- 6Serve the Ful Medames warm or at room temperature.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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