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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 346.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Garbanzo and Quinoa Salad calories by ingredient
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Garbanzo and Quinoa Salad

Submitted by: JESSAMINE44

Introduction

Not an original recipe. Found here: http://www.foodandwine.com/recipes/black-b
ean-and-quinoa-salad
I changed from black beans to garbanzos because I don't like black beans.
Not an original recipe. Found here: http://www.foodandwine.com/recipes/black-b
ean-and-quinoa-salad
I changed from black beans to garbanzos because I don't like black beans.

Number of Servings: 8

Ingredients

    1 can garbanzo beans
    1 cup quinoa, rinsed
    6 tablespoons vinegar (I used rice wine)
    1 tablespoon soy sauce
    2 tablespoon fresh lime juice
    2 chipotle in adobo, minced
    1/4 cup extra-virgin olive oil
    4 scallions, white and light green parts only, thinly sliced
    1 small red onion, finely diced (I left this out)
    1 yellow bell pepper, finely diced
    1/4 cup chopped cilantro
    salt, to taste

Directions

I changed a few things from the original recipe: http://www.foodandwine.com/recipes/black-bean-and-quinoa-salad

In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.

Drain garbanzos and rinse in colander.

In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.

I let mine sit overnight, and once served, topped with some crumbles of feta cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user JESSAMINE44.






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