Dijon Garlic Quinoa with Broccoli and Garbanzo Beans

Ingredients

1/2 cup uncooked quinoa

1 cup water

1 (15 ounce) can garbanzo beans, drained

3/4 cup chopped broccoli

1 shallot chopped

1 clove garlic, minced, or to taste

1 tablespoon fresh lemon juice

2 teaspoons coarse-grain mustard

1 teaspoon white wine vinegar

4 tablespoons extra virgin olive oil

salt and black pepper to taste

Directions

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.
2. Saute the broccoli, garlic and shallot in 1 tbs of the olive oil, salt and pepper to taste. Cook until broccoli browns but is not too tender (about 5 minutes).
3. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, lemon juice, mustard, vinegar, and olive oil. Stir until evenly mixed. Add the contents from the saute pan. Season to taste with salt and black pepper before serving.