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Lemon Herb Quinoa with Chickpeas

A nutritious and hearty dish combining fluffy quinoa and tender chickpeas, bursting with citrusy flavor and fresh herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup quinoa, rinsed Rinsing removes bitterness.
  • 2 cups vegetable broth (or water)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 whole lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (optional) Can be added for freshness.
  • 1/4 teaspoon red pepper flakes (optional) For a kick of heat.

Method
 

Preparation
  1. Place the quinoa into a fine-mesh strainer and rinse it under cold water to remove any bitterness.
  2. In a medium pot, combine the rinsed quinoa with vegetable broth (or water) and bring it to a boil.
  3. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until all the liquid is absorbed.
Cooking
  1. While the quinoa is cooking, heat the olive oil in a skillet over medium heat.
  2. Add the drained chickpeas and sauté them for about 5–7 minutes until they’re warm and slightly golden.
  3. Stir in the lemon juice and zest along with garlic powder, salt, and pepper. If you like a bit of heat, toss in the red pepper flakes too!
Combining
  1. Once the quinoa is done cooking, fluff it with a fork and mix it in the skillet with the chickpeas.
  2. Toss in the fresh parsley, if using, and serve warm.

Notes

For substitutions, couscous or bulgur wheat can work instead of quinoa. Ensure the ingredients used are halal-friendly. Properly rinsing quinoa is essential to enhance its nutty flavor.