Quinoa and Garbanzo Bean Salad


Quinoa and Garbanzo Bean Salad

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  • Yield: 4 Servings
  • Prep:
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  • Ready In:

This savory dish is best made ahead, so that the flavors can meld. Quinoa can be cooked in a rice cooker as well.



  1. Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25–30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa.
  2. Dice the onions and poblano. Slice the green onions. Drain canned chick peas and rinse.
  3. Heat a small amount of the oil olive, sauté onion and pepper over medium heat for 2–5 minutes or until onions are slightly soft.
  4. In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chick peas.
  5. Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and sea salt. Slow whisk in the remaining olive oil.
  6. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.

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2 Responses to Quinoa and Garbanzo Bean Salad

  1. spaccio hogan November 15, 2011 at 11:37 pm #

    Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article

  2. Sonia Curo April 1, 2012 at 1:18 pm #

    I’ve been on the diet for a week now with great success. I’ve been able to get off the insulin by day 4 and was thrilled. Last night I tried the Quinoa and black been recipie and it was delicious. Unfortunately, one hour late my blood sugar had gone from a nomal 107 to 220. So I don’t think Quinoa is for me! To bad it felt like a treat.

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