Prep 10 mins
Cook 10 mins
I like couscous with chickpeas, so I'll probably like this too.
- 2 cups quinoa
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 cup canned chick-peas
- 1⁄4 cup fresh parsley, roughly chopped
- Cook quinoa according to package directions using vegetable stock in place of water and adding olive oil.
- Once cooked, fluff with fork and toss with chickpeas and parsley.
- Season with salt and pepper to taste.
This is a very nourishing dish, but I'm afraid it was a bit 'blah' for me and I just didn't like it that much. I tried adding some vegies to it, which helped. I think if I made it again I would add some tofu or more protein somehow. I don't think more chickpeas would help. It does not reheat well either.
Very tasty! This was my first time making quinoa and it was great! I will no longer fear cooking it and this recipe was nice and heart. Would be good with diced chicken too to make it a meal!