A fast, delicious, nutritious meal for under $2!
Middle Eastern Quinoa with Chickpeas
• 1½ cups quinoa
• 3 cups water
• ½ tsp salt
• 3 plum tomatoes, diced
• 1 cucumber, diced
• 4 green onions, diced (use both the white and green parts)
• 1 bunch of parsley, washed well and chopped, large stems removed
• 3 tbsp olive oil
• Juice of 2 lemons
• 1 tsp cumin
• 1 can chickpeas, rinsed and drained
• Salt and pepper to taste Rinse the quinoa thoroughly with a fine mesh strainer. Combine with the water and salt in a large saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer 15 to 20 minutes, until water is all absorbed. Some quinoa varieties need a bit more water, so taste a bit; if it’s too hard, add ¼ to ½ cup more water and cook another 5 minutes or so, until water is absorbed. The grains should be tender and slightly chewy. Remove from heat, cover for 5 minutes, then remove lid and fluff with a fork. Transfer to a large bowl. As quinoa cools, wash and chop up the vegetables. Place all ingredients in the bowl with the quinoa, toss, well, and serve room temperature or cold.