Lemon Herb Quinoa with Chickpeas
A refreshing and nutritious quinoa salad with chickpeas, perfect as a side dish or a main meal.
Ingredients
Quinoa and Chickpeas
- 1 cup quinoa Rinse under cold water.
- 2 cups vegetable broth or water Use broth for extra flavor.
- 1 can chickpeas, drained and rinsed
Dressing
- 1 lemon, zested and juiced Zest first, then juice.
- 2 tablespoons olive oil
- 1 clove garlic, minced Can substitute with garlic powder.
- 1/4 cup fresh parsley, chopped Can substitute with cilantro.
- to taste salt and pepper Season to your liking.
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water.
- In a medium saucepan, bring vegetable broth or water to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Combining Ingredients
- In a large bowl, combine cooked quinoa, chickpeas, lemon zest, lemon juice, olive oil, garlic, and chopped parsley.
- Season with salt and pepper to taste.
- Toss gently to combine and serve warm or at room temperature.
Notes
Quinoa should be rinsed before cooking to remove bitterness. This dish keeps well in the fridge and tastes great as leftovers.