Quinoa, Black Bean and Chickpea Salad
- Number of Servings: 6
Ingredients
1.5 cup Beans, black 1.5 cup Chickpeas (garbanzo beans) 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1.33 cup (8 fl oz) Chicken Broth 1 medium (2-1/2" dia) Onions, raw 1 tsp Cumin (ground) (by IVORYGRL1) 1 dash Salt 1 dash Pepper, black
In a medium to large pot, heat 1 tsp of oil over medium heat. Add the minced garlic and chopped onion and stir for a few minutes, until soft and fragrant.
Rinse the quinoa in a sieve then add it to the pot. Pour vegetable broth over everything and add the cumin, salt, pepper, and garlic powder.
Bring to a soft boil then turn heat to low. Let it sit for 20-25 minutes, until all of the water is absorbed and the quinoa is cooked.
Add the black beans and chickpeas and stir to incorporate until everything is heated.
Serve either hot or cold and top with avocado!
Serving Size: 6 servings 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user LKATKA.
Rinse the quinoa in a sieve then add it to the pot. Pour vegetable broth over everything and add the cumin, salt, pepper, and garlic powder.
Bring to a soft boil then turn heat to low. Let it sit for 20-25 minutes, until all of the water is absorbed and the quinoa is cooked.
Add the black beans and chickpeas and stir to incorporate until everything is heated.
Serve either hot or cold and top with avocado!
Serving Size: 6 servings 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user LKATKA.
Nutritional Info Amount Per Serving
- Calories: 252.1
- Total Fat: 2.9 g
- Cholesterol: 1.1 mg
- Sodium: 419.7 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.7 g
- Protein: 11.2 g
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