- 1/4 cup quinoa, thoroughly rinsed
- 1/2 cup water
- 125g tinned chickpeas
- 2 tablespoons chopped coriander
- 1 spring onion, sliced
- 1 tablespoon tahini
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon hot water
Heat the quinoa and water in a small saucepan until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 -20 minutes. Quinoa is cooked when you can see the curlique in each grain. Drain any extra water and set aside.
Meanwhile, whisk together the tahini, lemon zest and juice, and olive oil. Add the hot water.
Toss the cooked quinoa, chickpeas, spring onion, and coriander. Stir through the dressing.
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