This is an interesting and nutritious salad that can be served warm or cold. It is very easy to make and it contains plenty of protein and fiber from both the garbanzo beans and the quinoa. Red and white quinoa make this a colorful dish. The original recipe can be found on allrecipes.com.
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4 to 6
½ cup uncooked quinoa (colorful red and white quinoa or red quinoa work well)
1 cup water
1 (15 oz ) can garbanzo beans (chickpeas), drained and rinsed
¾ to 1 cup chopped broccoli
1 clove garlic, minced
1 Tbsp fresh lemon juice
1 tsp dried tarragon
2 tsp Dijon mustard
3 Tbsp extra virgin olive oil
salt and pepper to taste
- In a medium saucepan bring the water and quinoa to boil. Cover, reduce heat and simmer for 15 to 20 minutes or until all the water is absorbed and the quinoa is tender. Remove from heat.
- Add all the remaining ingredients and stir well.
- This salad can be served warm or cold.