Description

A vibrant and refreshing Lemon Herb Quinoa with Chickpeas recipe, combining fluffy quinoa cooked in vegetable broth with a zesty lemon dressing, fresh herbs, and nutritious chickpeas. Ideal for a healthy, protein-packed meal that’s ready in under an hour, this dish can be enjoyed warm or chilled, featuring optional add-ins like cucumber, cherry tomatoes, kalamata olives, and feta for extra flavor and texture.

Ingredients

Quinoa and Base

1 cup (approx. 170g) uncooked quinoa
2 cups (approx. 480ml) vegetable broth or water
1 can (15-ounce / 425g) chickpeas, rinsed and drained

Herbs and Vegetables

½ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ cup fresh dill, finely chopped
3-4 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 Toppings

¼ cup crumbled feta cheese (optional)
¼ cup kalamata olives, pitted and halved (optional)

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Instructions

Rinse the quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove the natural bitter coating called saponin.
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water.
Bring to boil: Place the saucepan over medium-high heat and bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 15 minutes until the liquid is absorbed and quinoa is tender.
Let stand: Remove the saucepan from heat but keep it covered for an additional 5-10 minutes to allow the quinoa to steam and fluff up perfectly.
Fluff quinoa: Uncover and fluff the cooked quinoa gently with a fork; then set it aside to cool slightly.
Prep herbs and veggies: While quinoa cooks, finely chop parsley, mint, dill, and thinly slice green onions. If using, dice cucumber and halve or quarter cherry tomatoes.
Prepare chickpeas: Rinse and drain the canned chickpeas thoroughly to remove excess liquid.
Make the dressing: In a small bowl or jar, combine extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, red pepper flakes (if using), sea salt, and freshly ground black pepper.
Emulsify dressing: Whisk or shake the mixture vigorously until the dressing is well combined and emulsified.
Adjust seasoning: Taste the dressing and adjust salt, pepper, or lemon juice as needed to balance flavors.
Combine ingredients: In a large bowl, toss the cooked quinoa, chickpeas, fresh herbs, green onions, and optional vegetables and toppings. Drizzle the lemon herb dressing over the mixture and gently toss again until everything is evenly coated.

Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
This dish can be served warm, at room temperature, or chilled as a refreshing salad.
Adjust red pepper flakes according to your liking for spice.
Use fresh lemon juice and zest for the best bright flavor in the dressing.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.