Quinoa with Tomatoes and Chickpeas

Prep Time
Cook Time
Ready In

"This can be a main dish for 2-3 or a side dish for 4-6 people. Simple and easy to prepare. Feel free to add any veggies you enjoy. This is good either warm or cold. I use a mixture of red and cream coloured quinoa as it makes a nicer presentation."

Original is 5 servings


  • Serving Size: 1 (241.6 g)
  • Calories 390.6
  • Total Fat - 10.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 205.5 mg
  • Total Carbohydrate - 60.2 g
  • Dietary Fiber - 12 g
  • Sugars - 6.8 g
  • Protein - 16 g
  • Calcium - 88.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place quinoa in fine mesh strainer and rinse under cold running water to remove the saponin coating as it is very bitter.

Step 2

Bring quinoa, salt and water to a boil in saucepan.

Step 3

Reduce heat to medium-low, cover and simmer until quinoa is tender, about 18-20 minutes.

Step 4

Once quinoa is done, stir in the chickpeas, tomatoes, garlic, lime juice and olive oil.

Step 5

Season with cumin, salt & pepper.

Step 6

Sprinkle with chopped fresh parsley to serve.


No special items needed.

2 Reviews


Good and easy and I had everything on hand to make this recipe! Thanks for sharing!


review by:
(10 Mar 2017)


I did make a few slight changes to this recipe, just because the intro tempted me to do so ;). I cooked the quinoa in my rice cooker then used herb infused olive oil instead of regular olive oil. I also added red onion and cilantro to the recipe and it turned out lovely. Thanks for sharing your recipe.


review by:
(15 Jul 2013)

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