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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 (15 ounce) can garbanzo beans, drained
- ½ cup dried cranberries
- ½ cup golden raisins
- 1/3 cup sliced almonds
- ¼ cup mint leaves, chopped
- ¾ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
Directions
Step 1
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
Step 2
Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 3% |
| Sodium112mg | 5% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber5g | 16% |
| Total Sugars11g | |
| Protein6g | |
| Vitamin C2mg | 11% |
| Calcium33mg | 3% |
| Iron1mg | 4% |
| Potassium164mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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