Herby Quinoa + Chickpea Bowl with Veggies and Feta
INGREDIENTS
1 cup uncooked quinoa (I did a mix of white and red quinoa)
1 cup filtered water
1/2 teaspoon sea salt
1 tablespoon olive oil
1 large garlic clove, minced (optional)
Cooked chickpeas
Fresh dill, well chopped
Steamed vegetables (I like zucchini, green beans, and broccoli) seasoned with Jennifer Fisher universal or spicy salt
Salad of your choice
Crumbled feta cheese (I like sheep’s or goat’s milk feta; omit to make vegan or use vegan alternative)
METHOD
Rinse and drain quinoa in a pot two times. Add 1 cup water and place on stove. Add in salt, olive oil, and garlic. Stir and bring to a boil.
Lower to a simmer. Once most of water is absorbed, place the lid on the pot (leave a crack so steam can evaporate) and cook for ~10 more minutes, checking occasionally to make sure that there is still some moisture (if not, add some water).
Turn the heat off and place the lid completely on the pot. Let the quinoa steam for 10 minutes and then fluff with a fork.
In a bowl, combine some of the quinoa with the chickpeas, dill, and a bit of salad dressing (just to give it some taste; I don’t like it to be saucy). Toss well. Taste and adjust for seasoning.
Serve with vegetables and salad and garnish with feta. Enjoy!
