Quinoa and garbanzo bean salad with Cook's Delight organic vegetable soup base

Quinoa and Garbanzo Bean Salad


Combine quinoa, broccoli and garbanzo beans with flavorful spices and Cook’s Delight® Vegetable Soup Base for this popular vegan salad that is packed with protein and goodness. Vegetable soup base is available on Amazon in individual quantities.

Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon

South American, Mediterranean
This Recipe Is:
4-5 Lunch Gluten Free, Vegan, Plant based Cook’s Delight® Vegan Supreme Vegetable Soup Base VG-839


  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 1 tsp Cook’s Delight® Vegetable Soup Base
  • 1 – 15 oz can garbanzo beans - drained
  • 3/4 cup broccoli - chopped
  • 1 garlic clove - minced
  • 1 Tbsp fresh lemon juice
  • 1 tsp dried tarragon
  • 1 tsp dry mustard
  • 2 Tbsp olive oil
  • salt and pepper to taste

Suggested Products

Cook’s Delight® Vegan Supreme Vegetable Soup Base VG-839

Cook’s Delight® Organic Vegetable Soup Base

Step 1

Bring a small pan of water to boil and blanch the broccoli. Set aside.

Step 2

Bring water, quinoa and Cook’s Delight® Vegetable Soup Base to a boil in a small saucepan over high heat. Stir. Reduce heat to medium-low and cover.

Step 3

Simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes.

Step 4

Empty the cooked quinoa into a mixing bowl. Add all remaining ingredients except salt and pepper. Stir until evenly mixed.

Step 5

If desired, season to taste with salt and black pepper before serving.

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