This is nice salad, both refreshing and substantial. Since it is served cold, it’s good for travel or picnics. I like to make up a big batch when I’ve got a busy couple of days coming up, and grab quick leftovers all week. You can vary it by adding in different vegetables and flavorings. Sweet onions, tomatoes, sweet peppers and various fresh herbs would be good choices. Nuts can be added for crunch.
Quinoa and Garbanzo Salad
1 ¾ cups dry quinoa
3 ¼ cups water
½ tsp salt
¼ cup lemon juice
2 15 oz cans garbanzo beans, rinsed and drained
1 large (or 2 small) cucumber, chopped
1 bunch chives, chopped
a handful of dried apricots, chopped
1 Tbsp oil
2-3 cloves garlic, minced
1 tsp curry powder
½ tsp cinnamon
½ tsp ginger
additional salt, pepper, and/or lemon pepper to taste
Place quinoa, water and salt in a pan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Uncover and stir in lemon juice. Re-cover, remove from heat and let sit for five more minutes.
While quinoa is cooking, chop vegetables and rinse and drain beans. Sauté garlic and spices in oil for a few minutes.
Fluff quinoa and stir in garlic-spice mixture, beans, cucumber, chives and apricots. Taste and adjust seasoning to taste. Serve chilled.