Description
A fresh, zesty dish packed with nutrients, featuring quinoa, chickpeas, lemon juice, and herbs.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can chickpeas, drained and rinsed
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Rinse and cook the quinoa: Place your rinsed quinoa in a medium saucepan with the vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover it, and let it simmer for about 15 minutes.
- Prepare the chickpeas: While the quinoa is cooking, grab a skillet and set it over medium heat. Add a drizzle of olive oil, then toss in the minced garlic. Sauté for about 1-2 minutes until it’s fragrant. Next, add the drained and rinsed chickpeas to the skillet. Sprinkle in the dried oregano, salt, and pepper. Stir and cook for another 5-7 minutes until the chickpeas are heated through and begin to brown slightly.
- Add the flavor explosion: Once your quinoa is fluffy and cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the sautéed chickpeas, lemon juice, lemon zest, and the remaining olive oil. Gently fold everything together.
- Garnish and serve: To finish, chop up some fresh herbs and sprinkle generously over the top. Serve warm or at room temperature.
Notes
This versatile recipe can be easily meal-prepped and stored for a few days. Adjust the herbs and spices to your liking for a personal touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa, chickpeas, lemon, healthy, vegan salad, Mediterranean