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Lemon Herb Quinoa with Chickpeas Recipe

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★★★★★

4.9 from 65 reviews

A vibrant and refreshing Lemon Herb Quinoa with Chickpeas, featuring fluffy quinoa cooked in vegetable broth and tossed with fresh herbs, a zesty lemon dressing, and optional vegetables and feta for a wholesome, protein-packed salad perfect for any meal.

Ingredients

Scale

Quinoa Base

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

Fresh Herbs & 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 & Seasonings

  • ¼ cup (approx. 60ml) extra virgin olive oil
  • ¼ cup (approx. 60ml) fresh lemon juice
  • 1 tablespoon lemon zest (from one lemon)
  • 1–2 garlic cloves, 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 feta cheese, crumbled (optional)
  • ¼ cup Kalamata olives, pitted and halved (optional)

Instructions

  1. Rinse Quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove bitterness and any residues.
  2. Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer gently for 15 minutes until the liquid is absorbed.
  3. Steam Quinoa: Remove the saucepan from heat and let the quinoa stand, covered, for another 5-10 minutes for optimal fluffiness.
  4. Fluff and Cool Quinoa: Uncover and fluff the quinoa gently with a fork. Set aside to cool slightly while you prepare the remaining ingredients.
  5. Prepare Fresh Ingredients: Finely chop the parsley, mint, and dill. Thinly slice the green onions. If using, dice the cucumber and halve or quarter the cherry tomatoes. Rinse and drain the canned chickpeas thoroughly.
  6. Make Dressing: In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, red pepper flakes (if using), sea salt, and freshly ground black pepper until the dressing is well emulsified. Taste and adjust seasonings if needed.
  7. Combine Salad: In a large mixing bowl, combine the slightly cooled quinoa, chickpeas, chopped herbs, green onions, and optional vegetables and olives if using.
  8. Toss with Dressing: Pour the lemon herb dressing over the quinoa mixture and toss gently but thoroughly to evenly coat everything.
  9. Serve: Optionally garnish with crumbled feta cheese. Serve the salad warm, at room temperature, or chilled according to your preference.

Notes

  • Rinsing quinoa is essential to remove the natural saponin coating, which can taste bitter.
  • Customize the herbs based on your preference or availability; cilantro or basil can be interesting alternatives.
  • This dish can be enjoyed warm, at room temperature, or chilled, making it versatile for different seasons.
  • Great for meal prep as it keeps well in the refrigerator for up to 3-4 days.

Keywords: lemon herb quinoa, quinoa salad, chickpea salad, Mediterranean quinoa, healthy quinoa recipe, vegetarian quinoa, easy quinoa dish

Find it online: https://bakedbylisa.com/lemon-herb-quinoa-with-chickpeas-recipe/