Garlicky Quinoa and Garbanzo Bean Salad

½ cup uncooked quinoa

1 cup water

1 (15 ounce) can garbanzo beans, drained

¾ cup chopped broccoli

1 clove garlic, minced, or to taste

1 tablespoon fresh lemon juice

1 teaspoon dried tarragon

2 teaspoons coarse-grain mustard

3 tablespoons extra virgin olive oil

salt and black pepper to taste

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.

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.