Lemon Herb Quinoa with Chickpeas
A quick, nutritious, and delicious dish that combines fluffy quinoa, hearty chickpeas, and zesty herbs, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup quinoa - rinsed Rinsing helps to remove bitterness.
- 2 cups vegetable broth - or water
- 1 can (15 ounces) chickpeas - drained and rinsed
- 1 medium lemon - juiced and zested
- 1/4 cup fresh parsley - chopped
- 1/4 cup red onion - finely diced (optional) Optional for added flavor.
- 2 tablespoons olive oil
- to taste Salt and pepper Season to your preference.
Optional Toppings
- Avocado slices For added creaminess.
- Cherry tomatoes For extra freshness.
- Cucumber Adds crunch.
Instructions
Preparation
- Start by rinsing the quinoa under cold water in a fine mesh strainer.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes until the quinoa absorbs all the liquid.
- In a small bowl, mix the lemon juice, lemon zest, olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- Once the quinoa is cooked and has cooled slightly, fluff it with a fork and transfer it to a large bowl.
- Add the drained chickpeas, chopped parsley, and diced red onion, if using.
- Pour the lemon dressing over the quinoa mixture and gently toss until everything is well combined.
Serving
- Serve warm, at room temperature, or chilled.
- Top with avocado slices, cherry tomatoes, or cucumber for an extra burst of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days, or freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat with a splash of water.