Name: Lemon Herb Quinoa with Chickpeas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup (approx. 170g) uncooked quinoa, rinsed thoroughly; 2 cups (approx. 480ml) vegetable broth or water; 1 can (15-ounce / 425g) chickpeas, rinsed and drained or 1 ½ cups cooked chickpeas; 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); ¼ cup (approx. 60ml) extra virgin olive oil; ¼ cup (approx. 60ml) freshly squeezed lemon juice (from 1-2 lemons); 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; ¼ cup crumbled feta cheese (if not vegan); ¼ cup Kalamata olives, pitted and halved

Ingredients

1 cup (approx. 170g) quinoa, uncooked, rinsed thoroughly

2 cups (approx. 480ml) vegetable broth or water

1 can (15-ounce / 425g) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

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

¼ cup (approx. 60ml) extra virgin olive oil

¼ cup (approx. 60ml) freshly squeezed lemon juice

1 tablespoon lemon zest

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

Optional: ½ cup diced cucumber

Optional: ½ cup cherry tomatoes, halved or quartered

Optional: ¼ cup crumbled feta cheese

Optional: ¼ cup Kalamata olives, pitted and halved

Instructions

Step 1: Rinse the quinoa thoroughly under cold running water for at least 30 seconds to remove any bitter saponins.

Step 2: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over medium-high heat.

Step 3: Once boiling, reduce the heat to low, cover the pan tightly, and simmer for 15 minutes until the liquid is absorbed. Avoid lifting the lid.

Step 4: Remove from heat and let it stand, covered, for 5–10 minutes to steam. Then fluff gently with a fork and set aside to cool slightly.

Step 5: Meanwhile, finely chop parsley, mint, and dill. Thinly slice green onions. Dice cucumber and prepare cherry tomatoes if using. Rinse and drain chickpeas.

Step 6: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, red pepper flakes (if using), sea salt, and black pepper until emulsified.

Step 7: In a large bowl, combine the cooled quinoa, chickpeas, chopped herbs, green onions, and optional vegetables.

Step 8: Pour the dressing over the mixture and toss gently to coat evenly, taking care not to overmix.

Step 9: Taste and adjust seasonings as desired. Cover and let rest at room temperature for 15-20 minutes, or chill for 30-60 minutes to allow flavors to meld.

Step 10: Serve warm, at room temperature, or chilled. Garnish with crumbled feta or olives if desired, and add extra herbs for freshness.

Tips & Variations

Rinsing quinoa well is key to removing bitterness for a cleaner flavor.

Use vegetable broth instead of water for a richer base taste.

Removing some chickpea skins can make the texture creamier, but this is optional.

Feel free to add crunchy cucumber or sweet cherry tomatoes for extra texture and color.

For a vegan option, omit feta cheese or substitute with a plant-based alternative.

FAQs

Can I make this recipe ahead of time?

Yes, this salad tastes even better after resting for a few hours or overnight, allowing the flavors to meld beautifully.

What can I substitute if I don’t have fresh herbs?

Fresh herbs really enhance the dish, but in a pinch, you can use dried herbs—use about one-third of the fresh amount and add them earlier in the cooking process.