Garbanzo Bean and Quinoa Salad Recipe - Allrecipes.com
Garbanzo Bean and Quinoa Salad Recipe
  • READY IN hrs

Garbanzo Bean and Quinoa Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
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  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2008

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.

 
Most Helpful Critical Review
Feb 16, 2010

Made recipe exactly as written and overall thought the salad was good. The spices could use some tweaking and it definitely needed more oil. But the flavors paired quite well to create a good earthy flavor.

 

32 Ratings

Sep 22, 2008

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.

 
Feb 22, 2010

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.

 
Dec 14, 2009

I find this to be a very satisfying dish! I've made it several times now and I think it's a nice marriage of flavors and textures. I have been using fresh cilantro rather than corriander powder which brightens it a bit. However, if it's all you have available, it's still excellent.

 
Apr 21, 2010

Great. Made this exactly as written for a school potluck. All our Celiac people loved it and thanked me over and over again for it. Others liked it too!

 
Sep 28, 2009

Really enjoyed this. To make it nutless I left out the almonds. Also I used dried mint because that was what I had in the house. Served it to company and it was a big success. I'll definitely make it again.

 
May 12, 2009

This was a huge hit!! So many different flavors going on here! The mint adds sooooo much! LOVE IT!!!

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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