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.

Ingredients

• 1/2 cup uncooked quinoa


• 1 cup water


• 
  
• 1 (15 ounce) can garbanzo beans, drained


• 3/4 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



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.


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Garlicky Quinoa and Garbanzo Bean Salad