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Garlicky Quinoa and Garbanzo Bean Salad Recipe

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This recipe for Garlicky Quinoa and Garbanzo Bean Salad is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1/2 cup uncooked quinoa
-1 cup water
-1 (15 ounce) can garbanzo beans, drained
-3/4 cup chopped broccoli
-1 clove garlic, minute, or to taste
-1 tbsp fresh lemon juice
-1 tsp dried tarragon
-2 tsp coarse-grain mustard
-3 tbsp extra virgin olive oil
-salt and black pepper to taste
Directions:
Directions:
-Bring the quinoa and water to a boil in a small sauce pan 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.

-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.
Preparation Time:
Preparation Time:
10 minutes, cook time 15 minutes
Personal Notes:
Personal Notes:
-I used 2 tbsp dijon mustard
-I used more tarragon than 1 tsp
-If you want to have left overs, double the recipe without doubling the olive oil.
-It tastes very good cold.

 

 

 

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