Description
Lemon Herb Quinoa with Chickpeas is a refreshing and nutritious dish that combines the zesty flavors of lemon and fresh herbs with protein-packed chickpeas and fluffy quinoa. Perfect as a side or light main course, this Mediterranean-inspired salad is easy to make and bursting with flavor.
Ingredients
Scale
Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth or water
Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
Herbs:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Seasoning:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings:
- Crumbled feta cheese
- Toasted pine nuts
Instructions
- Cook Quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine cooked quinoa, chickpeas, parsley, and dill. Pour the lemon dressing over and toss until well coated. Adjust seasoning to taste.
- Serve: Serve warm or chilled, topped with feta and pine nuts if desired.
Notes
- This dish works well as a side or light main course.
- For extra flavor, cook quinoa in vegetable broth instead of water.
- Can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad / Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
