Garbanzo Bean and Quinoa Salad19 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr 30 min
“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.” - by Magpie
Original recipe yields 4 cups
- 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.
- Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
Amount Per Serving (8 total)
- 212 cal
- 5.4 g
- 36.6 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 addit..." See moreion 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. "
"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 a..." See morettempted 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."
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