Lemon Herb Quinoa with Roasted Chickpeas

A vibrant and refreshing dish combining fluffy quinoa with crispy roasted chickpeas, elevated with lemon zest and juice for a zesty finish.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa with water in a small pot. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer until the water is absorbed and the quinoa is fluffy, about 15 minutes. Fluff with a fork and let it sit uncovered for a few minutes to allow excess moisture to evaporate.
2. 2.
   Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a clean kitchen towel, ensuring they are free of moisture for better crisping. Toss the chickpeas in a bowl with 1 tablespoon of olive oil until coated. Spread them evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are golden and crispy.
3. 3.
   While the chickpeas are roasting, zest and juice the lemon, keeping both the zest and juice in separate bowls. In a small saucepan, heat the remaining 1 tablespoon of olive oil over low heat. Add the lemon zest to infuse the oil, stirring gently for about 1 minute. Be careful not to let it burn.
4. 4.
   Once the chickpeas are ready, add them to the pot with the cooked quinoa. Pour the lemon-infused oil over the quinoa and chickpeas. Toss everything well to combine, ensuring every bit of quinoa is coated with the lemony oil. Squeeze in half of the lemon juice to taste, ensuring a fresh, tangy flavor.
5. 5.
   Taste and adjust seasoning as needed with salt or additional lemon juice. If desired, you can sprinkle chopped fresh herbs such as parsley or thyme for extra flavor. Serve warm immediately, enjoying the delightful texture from the quinoa and the crunch from the chickpeas.