Garlicky Quinoa and Garbanzo Bean Salad

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 265 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.