Description
A simple and healthy dish featuring quinoa, chickpeas, and fresh herbs with a lemon dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook quinoa: Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Combine ingredients: In a large bowl, combine the cooked quinoa, rinsed chickpeas, chopped parsley, mint, and dill.
- Dress the salad: Pour the lemon dressing over the quinoa and chickpea mixture. Toss gently to combine.
- Serve: Serve immediately or chill for later.
Notes
- For a complete meal, add chopped cucumber or bell peppers.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa, chickpeas, lemon, herbs, healthy, salad, vegetarian, vegan option