I love this recipe! You can eat it as is, you can put it over even more greens, you could scoop it up to eat in some butter lettuce leaves. Between the quinoa and chickpeas, it’s a protein-rich meal, and of course with all the veggies, it’s even more nutrient-dense! You could probably consider it a high-raw meal, since all the veggies and herbs are raw.
3/4 cup uncooked quinoa
1 cup cooked chickpeas (either canned or home-cooked)
1 large red bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup basil, chopped
2 TBS fresh mint leaves, chopped
2 TBS olive oil
1 TBS freshly squeezed lemon juice
1 garlic clove, minced
salt and pepper to taste
1. Start quinoa cooking first so you can chop veggies while it’s going. Bring 1.5 cups of water to a boil and then add the quinoa. Reduce heat to a simmer and let cook for 15-20 minutes until most of the water has absorbed. I like to try it along the way to see if it’s fluffy enough. Then drain any remaining liquid out.
2. Add all the other ingredients and stir!
3. Eat with gusto.