Quinoa with Chickpeas
Elevate your mealtime with this vibrant and nutrient-packed Quinoa with Chickpeas recipe, a perfect fusion of wholesome flavors and textures. Featuring fluffy quinoa cooked to perfection, protein-rich chickpeas, and an array of crisp, colorful vegetables like red bell pepper, cucumber, and red onion, this dish is as delightful to look at as it is to eat. A zesty lemon-garlic dressing, accented with cumin and fresh parsley, ties everything together with a refreshing burst of flavor. Ready in just 30 minutes, this versatile recipe can be served warm as a hearty side or chilled for a light yet satisfying salad. Perfect for meal prep, vegetarian diets, or a quick weeknight dinner, this quinoa recipe is a healthy, flavorful addition to your kitchen repertoire!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium red bell pepper (diced)
- 1 medium cucumber (diced)
- 0.5 medium red onion (finely chopped)
- 0.25 cup fresh parsley (chopped)
- 1 large lemon (juiced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under running water to remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the quinoa is cooked and the water is fully absorbed.
Remove the cooked quinoa from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, cucumber, chopped red onion, and parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, sautéed garlic, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss until well combined.
Taste and adjust seasoning if needed. Add additional salt, pepper, or lemon juice to suit your preference.
Serve immediately as a warm salad, or refrigerate for at least 30 minutes to enjoy as a chilled dish. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 30.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
