Garlicky Quinoa and Garbanzo Bean Salad Recipe

Recipe by: jjane123

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook15 m
Ready In25 m

1Bring 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.
2Scrape 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.

Footnotes

Cook's Note
I've tried lentils instead of the garbanzo beans (it's not bad, but I prefer garbanzo beans), rice for quinoa (I'm not a fan of this), sage, rosemary and/or thyme instead of tarragon (this gives it an entirely different flavor--if you don't like or have tarragon, it's worth trying).
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients