Garbanzo Bean and Quinoa Salad

1 cup quinoa

2 cups water

1 (15 ounce) can garbanzo beans, drained

½ cup dried cranberries

½ cup golden raisins

⅓ 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

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.

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