Herbed Lemon Quinoa Chickpea Medley Recipe

About this recipe

Looking for a quick, nutritious, and delicious lunch idea? Try this Herbed Lemon Quinoa & Chickpea Medley! Packed with protein-rich chickpeas and fluffy quinoa, this dish is a powerhouse of nutrients, offering 26g of protein and a balanced mix of carbs and fats. Fresh steamed vegetables like carrots, peas, and beans add vibrant colors and textures, while grated turmeric enhances its health-boosting properties. A drizzle of zesty lemon juice ties it all together with a tangy note, complemented by the subtle warmth of black cardamom. Perfect for busy days, this recipe comes together in just 35 minutes, making it ideal for meal prep or a satisfying office lunch. Enjoy the comforting flavors and health benefits anytime!

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 100 g Lemon
• - Frozen Mixed Vegetables
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 1 kg Beetroot
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse and cook quinoa with 100ml water until fluffy, then set aside to cool slightly.
2. 2. Steam the frozen mixed vegetables for 5 minutes until tender but still vibrant.
3. 3. Heat olive oil in a pan and sauté grated turmeric for 1 minute to release its aroma.
4. 4. Add boiled chickpeas to the pan and toss with black cardamom powder and salt for 2 minutes.
5. 5. In a large mixing bowl, combine cooked quinoa, chickpeas, and steamed vegetables.
6. 6. Drizzle fresh lemon juice over the mixture and toss to evenly coat all ingredients.
7. 7. Fold in chopped coriander leaves gently to preserve freshness and flavor.
8. 8. Taste and adjust seasoning with more salt or lemon juice if needed.
9. 9. Serve warm or at room temperature, garnished with extra coriander if desired.