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
CuisineSouth 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
Cook’s Delight® Vegan Supreme Vegetable Soup Base VG-839
Cook’s Delight® Organic Vegetable Soup Base
Bring a small pan of water to boil and blanch the broccoli. Set aside.
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.
Simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes.
Empty the cooked quinoa into a mixing bowl. Add all remaining ingredients except salt and pepper. Stir until evenly mixed.
If desired, season to taste with salt and black pepper before serving.