Rating: 4.5 stars 4.2
175 Ratings
  • 5 star values: 101
  • 4 star values: 39
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 3

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

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  • Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

Cook's Note

I've tried lentils instead of the garbanzo beans (it's not bad, but I prefer garbanzo beans), rice for quinoa (I'm not a fan of this), sage, rosemary and/or thyme instead of tarragon (this gives it an entirely different flavor--if you don't like or have tarragon, it's worth trying).

Nutrition Facts

265 calories; protein 7.1g; carbohydrates 31.9g; fat 12.3g; sodium 247.9mg. Full Nutrition
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