Ingredients
Scale
- Quinoa 1 cup
- Vegetable Broth 2 cups
- Chickpeas 1 (15-ounce) can, drained and rinsed
- Lemon 1 large, juiced and zested
- Fresh Parsley 1/4 cup, chopped
- Fresh Mint 1/4 cup, chopped
- Olive Oil 2 tablespoons
- Salt and Pepper to taste
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water for a minute or two. This removes any bitterness.
- Step 2: Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Step 3: Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Step 4: In a large bowl, combine the cooked quinoa, drained and rinsed chickpeas, lemon juice, lemon zest, chopped parsley, and chopped mint.
- Step 5: Drizzle with olive oil, and season with salt and pepper to taste. Toss gently to combine all ingredients.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying.
- Serve this quinoa dish as a light lunch, a vibrant side, or top it with grilled chicken or fish for a complete meal.
- For an extra burst of flavor, lightly toast the quinoa in a dry pan for a few minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American