Description
This Zesty Lemon Herb Quinoa with Chickpeas is a vibrant, refreshing, and healthy dish that combines fluffy quinoa, protein-packed chickpeas, fresh herbs, and a tangy lemon dressing. It’s perfect as a light meal or a flavorful side salad, bursting with Mediterranean-inspired flavors that brighten up your day.
Ingredients
Scale
Quinoa and Legumes
- 1 cup quinoa
- 1 can chickpeas (drained and rinsed)
Fresh Herbs and Vegetables
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 green onions (scallions), finely chopped
- 1 cup cucumber, diced (optional)
- 1 cup cherry tomatoes, halved (optional)
Dressing and Seasonings
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Optional Garnishes
- 1/2 cup feta cheese, crumbled (optional)
- 1/3 cup Kalamata olives, pitted and sliced (optional)
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Cook it in vegetable broth or water according to package directions, usually 15-20 minutes, until fluffy and all the liquid is absorbed. Fluff with a fork and let cool slightly.
- Prepare Herbs and Vegetables: Finely chop the parsley, mint, dill, and green onions. If using, dice the cucumber into small pieces and halve the cherry tomatoes to add freshness to the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, extra virgin olive oil, red pepper flakes, sea salt, and freshly ground black pepper to create a zesty, flavorful dressing.
- Combine Ingredients: In a large bowl, toss together the cooked quinoa, drained and rinsed chickpeas, chopped herbs, green onions, and any optional veggies like cucumber and cherry tomatoes. Add feta cheese and Kalamata olives if using, and gently mix.
- Dress the Salad: Pour the lemon herb dressing over the quinoa mixture and toss everything gently until all ingredients are evenly coated and glistening with flavor.
- Let Flavors Meld: Allow the salad to sit for 10-15 minutes at room temperature. This resting period helps the flavors meld together and allows the quinoa to absorb the dressing, deepening the taste.
- Serve and Garnish: Before serving, drizzle with a little more high-quality olive oil or an extra squeeze of lemon juice to brighten the flavors. Serve chilled or at room temperature and enjoy this refreshing, healthy bowl of goodness.
Notes
- You can substitute vegetable broth with water for cooking quinoa if preferred.
- The optional ingredients like cucumber, cherry tomatoes, feta, and olives provide Mediterranean flair but can be omitted or replaced according to dietary preferences.
- For a vegan version, skip the feta cheese.
- Leftovers keep well refrigerated for up to 3 days.
- Add toasted nuts like pine nuts or almonds for extra crunch and flavor.
