Garbanzo Bean and Quinoa Salad

Garbanzo Bean and Quinoa Salad

21 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Magpie
Recipe by  Magpie

“This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
  2. Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

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Reviews (21)

Rate This Recipe
Alicia
33

Alicia

I really liked this dish! I made it for workday lunches and it was very satisfying. I did not have mint or coriander so omitted them and it still tasted great. The mint would have been a nice addition of color to the dish. Perhaps I'll think of of good veggie to add into it to make it a complete meal. I took a picture...will post soon.

Becky
16

Becky

This is a very good introduction to quinoa, although novices should be told you need to rinse quinoa first to avoid a bitter taste. I didn't have any fresh mint, but people loved the mint so much I attempted to substitute peppermint extract (halving the recipe I used 1/2 tsp of extract) and the results were not great. It was way too minty. Next time I'll get fresh mint or leave it out completely. I also left out coriander because I didn't have any. I will make this again.

ChefA
15

ChefA

I love using Quinoa and this was a nice variation. In particular the sweet of cranberries and raisins with the earthy flavors of the beans/quinoa was nice. I increased salt and pepper, and used basil instead of mint. Nice flavors.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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