Garlicky Quinoa and Garbanzo Bean Salad
This dish is a meal in itself– it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It’s also vegan. I usually have this for breakfast or lunch.
INGRIDIENT
DIRECTION
Step: 1
Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Step: 2
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
NUTRITION FACT
Per Serving: 265 calories; protein 7.1g; carbohydrates 31.9g; fat 12.3g; sodium 247.9mg.
Product salad is one of the easiest salads to produce . It is more in fibre and water content . As fruits contain natural sugar , you must have them for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your get sugar producer cravings too.
Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the salads that may fuel weight loss.
