Quinoa, chickpea & cucumber bowl
Rinsing removes the natural bitter coating on quinoa. Use ready-cooked chickpeas, not dried.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Ella Olsson, CC BY 2.0. DetailsHere's how.
- 01
Rinse the quinoa under cold running water in a fine sieve.
- 02
Simmer the quinoa in about 140 ml of water, covered, for 12 to 15 minutes until the water is absorbed. Rest it covered for 5 minutes, then fluff with a fork and let it cool a little.
- 03
Dice the cucumber and tomato, drain and rinse the chickpeas, and chop the herbs.
- 04
Toss everything with the lemon juice and olive oil and serve.
Rinsing removes the natural bitter coating on quinoa. Use ready-cooked chickpeas, not dried.
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Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 25 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
