Chickpea and Tomato Quinoa

    40 minutes

    Got this delicious recipe from a vegan friend. The lime juice gives the quinoa a fresh flavour. This amount is for 6 entree or side sized servings.

    399 people made this

    Serves: 6 

    • 1 cup quinoa
    • a pinch of salt or to taste
    • 1 3/4 cups (440ml) water
    • 200g (about 1/2 tin) chickpeas
    • 1 tomato, chopped
    • 1 clove garlic, finely chopped
    • 3 tablespoons lime juice
    • 2 tablespoons olive oil
    • 1/2 teaspoon ground cumin
    • 1 pinch salt and pepper to taste
    • 1/2 handful choped parsley

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the quinoa in a fine mesh strainer and rinse under cold, running water. Bring the quinoa, salt and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
    2. Once done, stir in the chick peas, tomatoes, garlic, lime juice and olive oil. Season with cumin, salt and pepper. Sprinkle with chopped fresh parsley to serve.

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    Very helpful  -  09 Feb 2013


     -  27 Jan 2013


    this is excellent! To cook the quinoa, I used vegetable stock instead of water - and added some sundried tomatoes (in addition to the fresh ones), kalamata olives and fresh basil for extra flavour. Great healthy recipe!  -  28 Feb 2014