Garlicky Quinoa & Chickpea Salad

This dish is a meal in and of itself, containing great sources of protein (chickpeas, quinoa), whole grain (quinoa), and a cruciferous, green vegetable (broccoli).  It is delicious served both warm or cold and I love the crunch of the raw broccoli with the nutty, creaminess of the rest of the dish.  The hint of spicy mustard is fun and different, too.  This is one of my favorite new recipes!

1/2 c. uncooked quinoa

1/2 c. water

1/2 c. low sodium vegetable broth

1 15oz. can chickpeas (garbanzo beans), drained & rinsed

1 c. fresh broccoli florets, chopped

2 cloves garlic, minced

1 T. fresh lemon juice

1 t. dried tarragon

2 t. coarse grain mustard (I use spicy brown)

salt & pepper to taste

Bring the quinoa, water, and vegetable broth to a boil in a small saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, 15-20 minutes.  In a medium mixing bowl, mix garlic, lemon juice, tarragon, and mustard.  Add cooked quinoa, broccoli, and chickpeas and stir to coat.  Serve warm.  Store leftovers in fridge.  This is yummy chilled, also.

Happy green eats-

dawn