Oops! I goofed. I left out the squash in the Quinoa-Garbanzo Bean Salad with Mustard Vinaigrette. I also goofed the proportions, as I normally make a half-recipe. Here's the correct version:
Quinoa Garbanzo Salad with Mustard Vinaigrette
I recommend quinoa to newcomers to whole grains because is cooks quickly. I generally prefer dried beans cooked in a pressure cooker over canned beans. The dried beans taste fresher to me. Garbanzo beans take 2 – 2 ½ hours took cook on the stovetop without a pressure cooker. I prefer the squash blanched, but you may like it raw. Feel free to substitute another seasonal vegetable. Blanched broccoli florets would be good in the fall.
1 cup quinoa
2 cups water
1/3 cups dried garbanzo beans, soaked over night or 2 cups cooked garbanzo beans
½ pound summer or zucchini squash,, sliced in half lengthwise, then sliced into ¼” thick half rounds
15 pitted kalamata olives, sliced
¼ cup chopped parsley
Mustard Vinaigrette
3 TBSP apple cider vinegar
¼ teaspoon sea salt
1 TBSP whole-grain prepared mustard
2 cloves garlic, minced
1/3 cup extra virgin olive oil
Place the quinoa in a bowl. Rinse and drain about three times to remove any chaff. Add the water and quinoa to a small saucepan, bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, drain the garbanzo beans. If using dried beans, pressure cook on high pressure for 13 – 18 minutes. When done, place the pressure cooker in the sink and run cool water over it until the pressure is release. Open the cooker and test for doneness. If needed, return to pressure and cook a few minutes more. Drain the beans.
Blanch the squash, if desired, by cooking them in boiling water for one minute, then immediately drain and rinse with cold water to stop the cooking.
Mix the cooked quinoa, garbanzo beans, squash, olives and parsley in a bowl. Mix the vinaigrette ingredients in a bowl or screw top jar. Pour over the salad mixture and toss. Serve cold or at room temperature. Serves 4.
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