Garlicky Quinoa and Garbanzo Bean Salad Recipe

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Most Helpful Positive Review

Jan 31, 2011

Mmm, I just made this and really enjoyed it. I agree with the other reviewer who used less olive oil. Recipe calls for 3 tbsp, which I used, but 1 or 2 tbsp would have been plenty. I cooked the broccoli for a couple minutes first and also added spinach - both modifications worked out fine. Recipe makes enough for 3 large side portions, or 4 medium-size sides. I will definitely make this again!

—Yummy!

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Most Helpful Critical Review

Jun 11, 2011

This seemed rather bland to me. I made it exactly as written, and wasn't all that impressed. I did add a little extra broccoli, because it didn't seem like enough. Altogether it was okay, but I had a hard time finishing it...the dish tasted really healthy, and not all that exciting. Thanks for sharing, though!

—larkspur

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86 Ratings

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Mar 22, 2011

Great flavor as is. I used beef stock, fresh garlic to cook the quinoa; After fluffing the cooked quinoa, I added 1 lime juice and chopped red onions for extra brightness. Definitely a 5 star recipe after the enhancements. Thanks for sharing!

—marljong

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Apr 20, 2011

This was delicious! Only changes were to cook the quinoa in homemade vegetable stock and I blanched the broccoli slightly (tossed some in with the quinoa for maybe the last five minutes of cooking time). I'm not even a big tarragon fan, but the flavor of the tarragon, garlic, lemon and mustard blend together perfectly in this dish. I actually had some of this while still warm and it would make a fabulous side dish or light meal, as well as a salad! Thank you jjane123! This one's a keeper!

—Christine M

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Mar 10, 2011

I LOVE this dish. Yes, you can cut down the olive oil - 1 1/2 T is great. Did try out carrots and dill once when I was out of broccoli and tarragon - not that great - stick to the original recipe. Oh, and I do not normally eat broccoli but great in this.

—E. Tighe

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Feb 07, 2011

Very good. I also cut the olive oil in half and added some feta when served.

—rupaul320

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Jan 18, 2011

This was so amazing! I made it as a side dish and my 5 and 3 year old each ate an entire bowl.... I had to make a second batch! I will be holding on to this recipe!

—heychey

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Apr 27, 2011

100 percent easy and delicious! I made this by first cooking dry garbanzo beans, then followed the prep steps. I recommend blanching or steaming the broccoli a few minutes to ensure it's tender. I also mixed in 3/4 cup crumbled feta cheese for some tangy flavor.

—ScandoGirl

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Nutrition

Calories
264 kcal
13%

Carbohydrates
31.9 g
10%

Cholesterol
0 mg
0%

Fat
12.3 g
19%

Fiber
5.1 g
20%

Protein
7.1 g
14%

Sodium
345 mg
14%

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

Nutritional Information

Garlicky Quinoa and Garbanzo Bean Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 264
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
** Saturated Fat 1.7g 8 %
Cholesterol 0mg 0 %
Sodium 345mg 14 %
** Potassium 316mg 9 %
Total Carbohydrates 31.9g 10 %
Dietary Fiber 5.1g 20 %
Protein 7.1g 14 %
** Sugars 0.4g
** Vitamin A 3 %
** Vitamin C 33 %
** Calcium 6 %
** Iron 22 %
** Thiamin 8 %
** Niacin 13 %
** Vitamin B6 30 %
** Magnesium 24 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.