Quinoa and Garbanzo Bean Salad

This savory dish is best made ahead, so that the flavors can meld. Quinoa can be cooked in a rice cooker as well.

  • 3/4 Cup Quinoa Grain
  • 1 1/2 Cup Water for Preparing Quinoa Grain
  • 1/2 Cup Onion
  • 1/2 Cup Poblano Pepper
  • 1/4 Cup Green Onions or Scallions about 3 stalks
  • 3/4 Cup Canned Chick Peas
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Fresh Oregano
  • 1 Teaspoon Fresh Parsley
  • 1/2 Teaspoon Sea Salt
  1. Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25–30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa.
  2. Dice the onions and poblano. Slice the green onions. Drain canned chick peas and rinse.
  3. Heat a small amount of the oil olive, sauté onion and pepper over medium heat for 2–5 minutes or until onions are slightly soft.
  4. In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chick peas.
  5. Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and sea salt. Slow whisk in the remaining olive oil.
  6. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.
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