Garbanzo Bean and Quinoa Salad

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

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    1 hr 30 mins

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.

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