Description
A refreshing and nutritious dish that balances the creamy texture of quinoa with the crunch of chickpeas, enhanced by the bright notes of lemon and fragrant herbs.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lemon (juice and zest)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer.
- In a pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes.
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, garlic powder, oregano, salt, and pepper.
- Fluff the cooked quinoa with a fork and add it to the bowl with the dressing.
- Gently stir in the rinsed chickpeas.
- Adjust seasoning to taste and garnish with fresh herbs before serving.
Notes
For a spicy version, add chopped jalapeños or red pepper flakes. This dish is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg