Ingredients
- Quinoa: 1 cup, uncooked
- Vegetable Broth: 2 cups
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Lemon: 1, juiced and zested
- Fresh Herbs: 1/4 cup, chopped (parsley, dill, or mint combination)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt and Pepper: to taste
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water for about a minute. This removes the saponin coating, which can make it taste bitter.
- Step 2: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Step 3: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Step 4: Add the drained and rinsed chickpeas to the skillet and cook for 5 minutes, stirring occasionally, until slightly warmed through.
- Step 5: Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the chickpeas. Stir in the lemon juice, lemon zest, and chopped fresh herbs.
- Step 6: Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying.
- Serve this quinoa salad as a light lunch, a vibrant side dish, or even as a base for grilled chicken or fish.
- For an extra burst of flavor, toast the quinoa in the dry saucepan for a few minutes before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American