Lemon-Garlic Quinoa with Roasted Chickpeas

A zesty and satisfying single-serving dish featuring fluffy quinoa and crispy roasted chickpeas, perfect for a quick dairy-free meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Begin by spreading the drained and rinsed chickpeas on a baking sheet. Drizzle them with 1 tablespoon of olive oil and a pinch of salt. Ensure they are evenly coated. Roast in the oven for about 20-25 minutes until they are crispy and golden-brown. Shake the pan halfway through to promote even cooking.
2. 2.
   While the chickpeas are roasting, rinse the quinoa under cold water to remove its natural coating called saponin, which can make it taste bitter. Add the quinoa to a saucepan with a cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
3. 3.
   In a small bowl, whisk together the juice and zest of one lemon, the minced garlic, and the remaining tablespoon of olive oil. This lemon-garlic dressing will add a bright, fresh flavor to your dish.
4. 4.
   Once the quinoa is cooked, remove it from heat and let it sit, covered, for 5 minutes. Fluff it with a fork to separate the grains. Drizzle the lemon-garlic dressing over the fluffed quinoa and toss to coat evenly. The dressing should enhance the aroma and flavor without being overpowering.
5. 5.
   To serve, layer the quinoa at the bottom of a bowl and top with the roasted chickpeas. The contrast between the warm, fluffy quinoa and the crispy chickpeas gives a delightful texture balance. Add a final sprinkle of lemon zest for an extra burst of flavor.