Herbed Quinoa And Chickpea Bowl Recipe

About this recipe

A hearty and balanced lunch featuring protein-packed quinoa and chickpeas, flavored with fresh herbs and a tangy lemon dressing.

Ingredients

• 100 g Coriander Leaves
• 200G Ghee
• - Rice Flour
• 200 g Table Salt
• Pcs Ajwain 50g
• 100 g Quinoa
• - Tong Garden Cheddar N Jalapeno Chickpeas
• - Baby Tomatoes
• 250 g Cucumber
• 50 g Parsley Leaves
• 250 ml Olive Oil
• 250 ml Lemon Juice Concentrate
• 100 g Garlic
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove bitterness.
2. 2. Cook the quinoa in a saucepan with double the water until fully absorbed, about 15 minutes.
3. 3. Chop the cucumber, cherry tomatoes, and parsley into small, bite-sized pieces.
4. 4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
5. 5. Combine the cooked quinoa and chickpeas in a large mixing bowl.
6. 6. Add the chopped vegetables and parsley to the quinoa mixture.
7. 7. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
8. 8. Adjust seasoning with extra salt or pepper if needed.
9. 9. Let the salad rest for 5 minutes to absorb the flavors.
10. 10. Serve the salad in bowls and garnish with additional parsley if desired.