Rating: 4.3 stars
175 Ratings
  • 5 star values: 102
  • 4 star values: 39
  • 3 star values: 21
  • 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.

Advertisement

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.

    Advertisement
  • 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
Advertisement

Reviews (136)

Most helpful positive review

Rating: 5 stars
01/31/2011
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! Read More
(97)

Most helpful critical review

Rating: 3 stars
06/11/2011
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! Read More
(9)
175 Ratings
  • 5 star values: 102
  • 4 star values: 39
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
01/31/2011
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! Read More
(97)
Rating: 4 stars
03/22/2011
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! Read More
(84)
Rating: 5 stars
04/20/2011
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! Read More
(54)
Advertisement
Rating: 5 stars
03/10/2011
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. Read More
(21)
Rating: 5 stars
05/29/2013
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! Read More
(21)
Rating: 5 stars
04/27/2011
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. Read More
(19)
Advertisement
Rating: 5 stars
01/18/2011
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! Read More
(16)
Rating: 4 stars
06/12/2011
Quinoa is excellent because it is a complete vegetable protein. (one of the very few that has a balanced set of amino acids) My only advice is to find a source for your quinoa that is decently priced. I'm sure the price turns a lot of people off to this wonderful grain (I've found it for as much as 4.80 for an 8 oz. box in the grocery store!!). At our local co-op it's only 1.60/lb in bulk. Read More
(13)
Rating: 5 stars
02/07/2011
Very good. I also cut the olive oil in half and added some feta when served. Read More
(12)
Rating: 3 stars
06/11/2011
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! Read More
(9)