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–+ servings

Lemon Herb Quinoa with Chickpeas

A refreshing dish combining fluffy quinoa, creamy chickpeas, and fresh herbs with a zesty lemon kick.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup quinoa uncooked, any color
  • 2 cups vegetable broth or water
  • 1 can chickpeas 15-ounce / 425g, rinsed and drained
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1-2 cloves garlic minced or finely grated
  • ¼ – ½ teaspoon red pepper flakes optional
  • ¾ teaspoon sea salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ cup fresh parsley finely chopped
  • ¼ cup fresh mint finely chopped
  • ¼ cup fresh dill finely chopped
  • 3-4 stalks green onions thinly sliced
  • ½ cup cucumber diced, optional
  • ½ cup cherry tomatoes halved or quartered, optional
  • ¼ cup feta cheese crumbled, optional
  • ¼ cup kalamata olives pitted and halved, optional

Method
 

  1. Rinse the quinoa thoroughly under cold water and drain well.
  2. Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Whisk together olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes, sea salt, and black pepper in a small bowl.
  4. Transfer the cooked quinoa to a large mixing bowl. Gently fold in the rinsed chickpeas, parsley, mint, dill, and green onions.
  5. Drizzle the dressing over the quinoa mixture and toss gently until well combined. Adjust seasoning if necessary.
  6. Serve in bowls or plates, adding optional toppings like cucumber or feta cheese if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 6gSugar: 2g

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