Main Course
Quinoa with Zucchini and Chickpeas
A filling plate of quinoa, chickpeas and zucchini with mint and lemon, warm or cold.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) quinoa
- 2 cups (400 ml) water
- 1 tsp salt
- 2 zucchini
- 2 cloves garlic
- 3 tbsp olive oil
- 1 can canned chickpeas
- 2 tbsp lemon juice
- ½ bunches fresh mint
Method
- Rinse the quinoa and cook it with the water and half of the salt for 12–15 minutes.
- Meanwhile dice the zucchini, crush the garlic and drain the chickpeas.
- Heat half of the olive oil in a pan and fry the zucchini over high heat for 5–6 minutes until browned, then 2 more minutes with the garlic and chickpeas.
- Add the quinoa and toss with the rest of the oil, the lemon juice, the rest of the salt and the chopped mint.