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Bowl of lemon herb quinoa with chickpeas and fresh herbs

Lemon Herb Quinoa with Chickpeas

A bright and refreshing dish packed with protein and nutrients, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa, rinsed Rinse before cooking to remove bitterness.
  • 2 cups vegetable broth or water
Mix-Ins
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped Feel free to adjust herbs according to taste.
  • 1/4 cup fresh cilantro, chopped
  • 1 each lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Cooking Quinoa
  1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
  3. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Mixing Ingredients
  1. In a large bowl, combine cooked quinoa, chickpeas, parsley, cilantro, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper.
  2. Toss gently until well combined. Adjust seasoning if necessary.
Serving
  1. Serve warm or chilled as a main dish or side.

Notes

You can serve this dish as a main or side dish. For added texture, top with sliced avocado or sprinkle some nuts or seeds. Store leftovers in an airtight container in the refrigerator for up to 4 days.