Garlicky Quinoa and Garbanzo Bean Salad

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 (15 ounce) can garbanzo beans, drained
• 3/4 cup chopped broccoli
• 1 clove garlic, minced, or to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried tarragon
• 2 teaspoons coarse-grain mustard
• 3 tablespoons extra virgin olive oil
• salt and black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine strainer. Combine it with the water in a small saucepan and bring to a boil over high heat.

2. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork and cool slightly.

3. Meanwhile, steam the chopped broccoli in a pan of boiling water over medium heat for 2 to 3 minutes until bright green and just tender. Drain and rinse under cold water.

4. In a large bowl, whisk together the minced garlic, lemon juice, dried tarragon, coarse-grain mustard, and olive oil. Season with salt and black pepper to taste.

5. Add the drained garbanzo beans, broccoli, and quinoa to the bowl. Toss gently until everything is evenly coated with the dressing.

6. Taste and adjust the salt, pepper, or garlic as needed. Serve warm or at room temperature.