Description
This vibrant Lemon Herb Quinoa with Chickpeas recipe is a wholesome, refreshing dish perfect for a light lunch or side. It combines fluffy quinoa cooked in vegetable broth with protein-packed chickpeas, fresh herbs like parsley, mint, and dill, and a zesty lemon dressing. Optional additions like cucumber, cherry tomatoes, feta cheese, and Kalamata olives add texture and bursts of flavor, making it a colorful and nutritious Mediterranean-inspired dish.
Ingredients
Scale
Quinoa Base
- 1 cup (approx. 170g) uncooked quinoa
- 2 cups (approx. 480ml) vegetable broth or water
- 1 can (15-ounce / 425g) chickpeas, rinsed and drained
Fresh Herbs and Vegetables
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh dill, finely chopped
- 3-4 stalks green onions (scallions), thinly sliced
- ½ cup cucumber, diced (optional)
- ½ cup cherry tomatoes, halved or quartered (optional)
Dressing
- ¼ cup (approx. 60ml) extra virgin olive oil
- ¼ cup (approx. 60ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 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
Optional Garnishes
- ¼ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and halved
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove any bitterness.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 15 minutes.
- Steam Quinoa: After cooking, remove the saucepan from heat but keep it covered. Let the quinoa stand for another 5-10 minutes to fully absorb liquid and become fluffy.
- Fluff and Cool: Uncover and fluff the quinoa gently with a fork. Set aside to cool slightly while preparing the other ingredients.
- Prepare Fresh Ingredients: Meanwhile, finely chop the parsley, mint, and dill. Thinly slice the green onions. If using, dice the cucumber and halve or quarter the cherry tomatoes.
- Prepare Chickpeas: Rinse and drain the canned chickpeas thoroughly to remove excess sodium and preserve freshness.
- Make the Dressing: In a small bowl or jar, whisk together extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, red pepper flakes (if desired), sea salt, and freshly ground black pepper until the dressing is well emulsified.
- Taste and Adjust: Taste the dressing and adjust the seasoning if necessary for balanced flavor.
- Combine Everything: In a large mixing bowl, combine the cooked quinoa, chickpeas, chopped herbs, green onions, and optional vegetables. Drizzle the lemon dressing over the mixture and gently toss to incorporate all ingredients evenly.
- Add Optional Garnishes: If desired, fold in crumbled feta cheese and Kalamata olives for added richness and Mediterranean flair.
- Serve: Serve the Lemon Herb Quinoa with Chickpeas at room temperature or chilled. It makes a perfect light meal or a flavorful side dish.
Notes
- Rinsing quinoa before cooking helps remove its natural coating called saponin, which can taste bitter.
- This dish can be served warm, at room temperature, or chilled as a salad.
- Red pepper flakes add a mild heat; adjust amount based on your preference or omit for no spice.
- Optional ingredients like cucumber, cherry tomatoes, feta, and olives can be omitted for a simpler, vegan version.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free meal, ensure the broth used is gluten-free or substitute with water.
