Description
A bright and refreshing Lemon Herb Quinoa with Chickpeas salad that combines fluffy quinoa, protein-rich chickpeas, and a vibrant blend of fresh herbs with a zesty lemon dressing. This easy, nutritious dish is perfect as a light lunch, side dish, or a wholesome potluck addition.
Ingredients
Scale
Grains and Legumes
- 1 cup (approx. 170g) uncooked quinoa
- 2 cups (approx. 480ml) vegetable broth or water
- 1 can (15-ounce / 425g) chickpeas, rinsed and drained
Fresh Herbs and 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 Ingredients
- ¼ cup (approx. 60ml) extra virgin olive oil
- ¼ cup (approx. 60ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest (from one lemon)
- 1-2 cloves garlic, 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
Additional Optional Ingredients
- ¼ cup feta cheese, crumbled (optional)
- ¼ cup Kalamata olives, pitted and halved (optional)
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove its natural coating and any bitterness.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
- Rest Quinoa: Remove the saucepan from heat and let it stand, covered, for another 5-10 minutes to allow the quinoa to fluff up.
- Fluff and Cool: Uncover and fluff the quinoa gently with a fork. Set aside to cool slightly.
- Prepare Fresh Ingredients: While quinoa cooks, finely chop parsley, mint, and dill. Thinly slice green onions. If using, dice cucumber and halve or quarter cherry tomatoes.
- Prepare Chickpeas: Rinse and drain canned chickpeas thoroughly.
- Make Dressing: In a small bowl or jar, combine olive oil, lemon juice, lemon zest, garlic, red pepper flakes (if using), sea salt, and black pepper.
- Emulsify Dressing: Whisk the dressing ingredients together until well emulsified.
- Adjust Seasonings: Taste the dressing and adjust seasoning if necessary for balance.
- Combine All: In a large bowl, mix the cooled quinoa with chickpeas, fresh herbs, green onions, optional vegetables (cucumber, tomatoes), olives, and feta cheese if using.
- Toss with Dressing: Pour the lemon herb dressing over the quinoa mixture and toss gently to combine well.
- Serve: Serve immediately or chill in the refrigerator for 30 minutes to let flavors meld. Enjoy as a light meal or side dish.
Notes
- Rinsing quinoa is essential to remove its bitter saponins coating.
- Vegetable broth adds extra flavor, but water works fine for cooking quinoa.
- The salad can be served warm, at room temperature, or chilled.
- Optional ingredients like cucumber, cherry tomatoes, feta, and olives add extra texture and flavor but can be omitted for a simpler version.
- Adjust lemon juice and salt to taste for desired tanginess and seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
