Garlicky Quinoa and Chick Pea Salad

    25 minutes

    This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (chickpeas)! It's also vegan. I usually have this for breakfast or lunch.

    3 people made this

    Serves: 4 

    • 1/2 cup unclooked quinoa
    • 1 cup water
    • 240g tinned chick peas, drained
    • 3/4 cup chopped broccoli
    • 1 clove garlic, minced, or to taste
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon dried tarragon
    • 2 teasppons coarse grain mustard
    • 3 tablespoons extra virgin olive oil
    • salt and black pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
    2. Scrape the cooked quinoa into a mixing bowl. Add the chick peas, broccoli, garlic, lemon juice, tarragon, mustard and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

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    Reviews in English (132)


    Mmm, I just made this and really enjoyed it. I agree with the other reviewer who used less olive oil. Recipe calls for 3 tbsp, which I used, but 1 or 2 tbsp would have been plenty. I cooked the broccoli for a couple minutes first and also added spinach - both modifications worked out fine. Recipe makes enough for 3 large side portions, or 4 medium-size sides. I will definitely make this again!  -  27 Jan 2011  (Review from Allrecipes USA and Canada)


    Great flavor as is. I used beef stock, fresh garlic to cook the quinoa; After fluffing the cooked quinoa, I added 1 lime juice and chopped red onions for extra brightness. Definitely a 5 star recipe after the enhancements. Thanks for sharing!  -  20 Mar 2011  (Review from Allrecipes USA and Canada)


    This was delicious! Only changes were to cook the quinoa in homemade vegetable stock and I blanched the broccoli slightly (tossed some in with the quinoa for maybe the last five minutes of cooking time). I'm not even a big tarragon fan, but the flavor of the tarragon, garlic, lemon and mustard blend together perfectly in this dish. I actually had some of this while still warm and it would make a fabulous side dish or light meal, as well as a salad! Thank you jjane123! This one's a keeper!  -  20 Apr 2011  (Review from Allrecipes USA and Canada)