Recipe by jjane123
"This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch."
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1 (15 ounce) can
garbanzo beans, drained
garlic, minced, or to taste
fresh lemon juice
extra virgin olive oil
salt and black pepper to taste
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!
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!
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!
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!
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.
I have to admit I was a little scared of how much mustard was going into this, but it turned out perfectly! Make sure you use coarse-ground mustard! I chopped the broccoli into tiny pieces (about dime-sized) and I threw it into the cooking quinoa for the last 3 minutes so it would soften slightly and get a nice bright green color. I also used about 1.5-2 cups of broccoli because 3/4 cup just wasn't enough. While the quinoa was cooking, I whisked the rest of the ingredients (minus the beans) together in a bowl. Once the quinoa and broccoli was cooked, I tossed in the beans and "dressing", and voila! Perfection! I will definitely make this one again!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
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
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