½ cup quinoa (dry, rinsed)
½ lemon (medium, juiced)
sea salt and black pepper (to taste)
1 cup chickpeas (cooked)
⅔ cup cherry tomatoes (chopped)
⅓ cup parsley (chopped)
1
1. Cook the quinoa according to package directions. Option to set aside to cool for 10 minutes if you prefer a cool side dish.
2. In a bowl, add the lemon juice, salt, and pepper. Add the quinoa, chickpeas, tomatoes, and parsley. Stir well.
3. Taste and adjust the seasoning as needed. Divide evenly into bowls or plates and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/3 cups.
More Flavour
Add cumin and red onion.
Ingredients
½ cup quinoa (dry, rinsed)
½ lemon (medium, juiced)
sea salt and black pepper (to taste)
1 cup chickpeas (cooked)
⅔ cup cherry tomatoes (chopped)
⅓ cup parsley (chopped)