Lemon Herb Quinoa with Chickpeas
A bright and flavorful quinoa dish combined with chickpeas, fresh herbs, and lemon juice, perfect for a quick meal or a refreshing salad.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed Rinse to remove bitterness.
- 2 cups vegetable broth or water Broth adds more flavor.
- 1 can (15 oz) chickpeas, drained and rinsed Rinse to reduce sodium and metallic taste.
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped Can be swapped with basil or dill.
- 1 lemon, juiced and zested
- 2 tablespoons olive oil Extra-virgin for best flavor.
- 1 teaspoon garlic powder Or 1 small fresh garlic clove, minced.
- to taste salt
- to taste pepper
Substitution Notes
- Use brown rice or farro if you want a heartier grain. Adjust cooking time and liquid.
- For a creamier texture, stir in 2–3 tablespoons of plain yogurt or vegan yogurt.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness.
- In a medium saucepan, combine rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low. Cover and simmer gently for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove the pan from heat. Keep it covered and let the quinoa sit for 5 minutes to steam and finish cooking.
- Fluff the quinoa with a fork to separate the grains. Transfer to a large bowl to cool slightly.
Mixing
- Add the drained and rinsed chickpeas, chopped parsley and cilantro, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper.
- Toss gently until everything is well combined. Taste and adjust salt, pepper, or lemon as needed.
Serving
- Serve warm as a main or let cool and chill for a refreshing salad-style side.
Notes
Ideal for lunchboxes and potlucks; the lemon flavor intensifies after a day. Store in an airtight container for 3–4 days. Can be frozen for longer storage. Gently reheat with a splash of water or broth.