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.
Original recipe makes 4 cups
Ingredients
1 cup quinoa
2 cups water
1 (15 ounce) can garbanzo beans, drained
1/2 cup dried cranberries
1/2 cup golden raisins
1/3 cup sliced almonds
1/4 cup mint leaves, chopped
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste
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PREP
15 mins
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COOK
15 mins
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READY IN
1 hr 30 mins
Directions
- 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.
Nutrition
Calories: 212 kcal
Carbohydrates: 36.6 g
Cholesterol: 0 mg
Fat: 5.4 g
Fiber: 4.6 g
Protein: 5.8 g
Sodium: 161 mg