In this recipe, the ratio of liquid to quinoa is higher than usual, resulting in a more moist and lighter dish. However this takes a bit longer as the quinoa needs to soak, cook, and then steam. If you’re in a hurry, you can cook the quinoa using the normal ratio of 1 C. quinoa to 2 C. broth and cook for about 20 minutes, or until the broth is absorbed. The quinoa will be a bit drier but still good.

Lemon Quinoa & Chickpea Salad

Yield: 3-4 servings


  • 1/2 C. dry quinoa
  • 2 C. vegetable broth
  • 2 C. chickpeas (garbanzo beans), drained and rinsed
  • 1 C. cherry tomatoes, cut in half or Roma tomatoes, diced
  • 2 avocados, diced
  • For the dressing:
  • 2 C. spinach
  • 1 bunch cilantro or basil leaves, (about 1 C.)
  • 1/4 C. diced onions
  • 2 small cloves garlic
  • 2 T. lemon juice
  • 1 T. lemon zest
  • 2 tsp. mustard
  • 1 T. olive oil
  • 1 tsp. agave nectar or honey
  • 1/2 tsp. cumin
  • dash of salt and pepper


  1. You won't want the quinoa to be too hot when you serve this salad, so begin cooking the quinoa in the vegetable broth at least an hour beforehand: Soak the quinoa in a pot in the vegetable broth for about 15 minutes. Then heat on medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer for approximately 20 minutes. Check to see if most of the liquid has been absorbed. If there's quite a bit of liquid left, simmer for another five minutes. Then remove it from heat, keep the lid on the pan, and set it aside to steam while you prepare the remaining ingredients for the salad.
  2. Put all of the dressing ingredients in a food processor and process until smooth.
  3. Combine the quinoa (room temperature is ideal), chickpeas, tomatoes, and avocados. Pour most of the dressing over and stir gently to coat. Let set for 15 minutes to allow flavors to combine. Drizzle with remaining dressing if desired.

Learn how to make these Lemon Roses for garnishing.

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