Garlicky Quinoa and Garbanzo Bean Salad recipe

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Ingredients

½ cup uncooked quinoa
1 cup water
1 (15 ounce) can garbanzo beans, drained
¾ cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Nutrition Info

264.5 calories
carbohydrate: 31.9 g
cholesterol: : -
fat: 12.3 g
fiber: 5.1 g
protein: 7.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 247.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

  2. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

Recipe Yield

4 servings

Recipe Note

This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch.

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