Ingredients
- Quinoa: 1 cup
- Vegetable broth: 2 cups
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Lemon: 1, juiced and zested
- Fresh parsley: 1/4 cup, chopped
- Fresh mint: 1/4 cup, chopped
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water.
- Step 2: Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Step 3: While the quinoa is cooking, whisk together the lemon juice, lemon zest, olive oil, and minced garlic in a large bowl.
- Step 4: Fluff the cooked quinoa with a fork and add it to the bowl with the lemon dressing.
- Step 5: Add the drained and rinsed chickpeas, chopped parsley, and chopped mint to the bowl. Toss everything together to combine.
- Step 6: Season with salt and pepper to taste. Serve warm or cold.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best flavor, gently reheat in a skillet over low heat with a splash of broth or water to prevent drying.
- This quinoa salad is delicious served as a light lunch or a vibrant side dish with grilled chicken or fish.
- Don't skip the lemon zest – it adds a bright, aromatic punch that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American