Lemon Herb Quinoa with Chickpeas (Printable Version)
Fluffy quinoa tossed with chickpeas, fresh herbs, and tangy lemon dressing creates a protein-rich Mediterranean-inspired dish.
# Ingredients:
→ Base
01 -
1 cup (170g) quinoa, uncooked, rinsed thoroughly
02 -
2 cups (480ml) vegetable broth or water
03 -
1 can (425g) chickpeas, rinsed and drained
→ Fresh Herbs
04 -
½ cup flat-leaf parsley, finely chopped
05 -
¼ cup fresh mint, finely chopped
06 -
¼ cup fresh dill, finely chopped
07 -
3-4 green onions, thinly sliced (white and green parts)
→ Dressing
08 -
¼ cup (60ml) extra virgin olive oil
09 -
¼ cup (60ml) fresh lemon juice (1-2 lemons)
10 -
1 tablespoon lemon zest
11 -
1-2 garlic cloves, minced
12 -
¼-½ teaspoon red pepper flakes (optional)
13 -
¾ teaspoon sea salt, or to taste
14 -
½ teaspoon freshly ground black pepper, or to taste
→ Optional Additions
15 -
½ cup cucumber, diced
16 -
½ cup cherry tomatoes, halved or quartered
17 -
¼ cup feta cheese, crumbled
18 -
¼ cup Kalamata olives, pitted and halved
# Steps:
01 -
Rinse quinoa in a fine-mesh sieve under cold water for 30 seconds. Combine with vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5-10 minutes, then fluff with a fork and set aside to cool slightly.
02 -
While quinoa cooks, finely chop the parsley, mint, and dill. Thinly slice the green onions. If using optional ingredients, dice cucumber and halve cherry tomatoes. Thoroughly rinse and drain the chickpeas.
03 -
In a small bowl or jar, combine olive oil, lemon juice, lemon zest, garlic, red pepper flakes (if using), salt, and pepper. Whisk or shake until well emulsified. Taste and adjust seasonings if needed.
04 -
In a large mixing bowl, combine the slightly cooled quinoa, chickpeas, chopped herbs, and sliced green onions. Add any optional ingredients (cucumber, tomatoes) if using.
05 -
Pour the dressing over the quinoa mixture and gently toss until evenly coated. Be careful not to overmix. Taste and adjust final seasonings if needed.
06 -
For best flavor, let the salad rest covered for 15-20 minutes at room temperature or chill for 30-60 minutes. Serve warm, at room temperature, or chilled. If desired, garnish with feta cheese or olives just before serving.
# Notes:
01 -
Rinsing quinoa removes natural saponins which can cause bitterness
02 -
Using vegetable broth instead of water adds depth of flavor
03 -
This dish can be served warm, at room temperature, or chilled from the refrigerator
04 -
For best results, allow the salad to rest before serving so flavors can meld