Garbanzo, Cranberry, & Quinoa Salad

By Episcopo

Vegan, sweet, mushy, everybody loved it at Lars' potluck - perfect for potlucks.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/3 cup sliced almonds
• 1/4 cup mint leaves, chopped
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste

Preparation

Step 1

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.

2. Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.