Description
A fresh, filling, and satisfying bowl of quinoa and chickpeas, brightened with lemon and herbs, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 1 cup quinoa (White, red, or tri-color)
- 1 can chickpeas (Rinse well before use)
- 1 medium lemon (Zest and juice needed)
- 3 tablespoons olive oil
- 1 small garlic clove (Grated or minced, fresh is best)
- 1/2 teaspoon salt (More to taste)
- 1/4 teaspoon black pepper (To taste)
Fresh Herbs and Flavorings
- 1/4 cup parsley (Chopped)
- 1/4 cup dill (Chopped)
- 1/4 cup basil (Chopped, optional)
- 1 pinch cumin (Optional for warmth)
- 1 pinch crushed red pepper (Optional for heat)
Instructions
Preparation
- Rinse quinoa in a fine mesh strainer under cold water for about 20 seconds.
- In a pot, add 1 cup of quinoa and 2 cups of water (or broth). Bring to a gentle boil, cover, and lower heat.
- Cook for about 15 minutes, then turn off heat and let it sit for 5 minutes.
- Fluff the quinoa with a fork and let it cool slightly.
- Drain and rinse chickpeas, then pat dry. Optionally warm them in a pan with olive oil, salt, pepper, and garlic powder.
Mixing
- Combine quinoa, chickpeas, herbs, and any additional veggies you are using.
- Pour the dressing over the top and toss.
- If using juicy tomatoes or cucumbers, salt the final bowl after mixing and tasting.
Notes
Great for meal prep. Store leftovers in an airtight container for 3-4 days in the fridge. Serve warm, at room temperature, or cold. Add a squeeze of fresh lemon before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Healthy, Mediterranean