Chickpea Quinoa

“My least favorite foods are olives, raw carrots, and raw celery, and Andi’s are quinoa, pineapple juice, and any type of melon. We all have our least favorite food quirks, but with these despised selections come new opportunities to make dishes that just may turn your least favorite foods into a beloved ingredient.

We first focused on quinoa. Quinoa is a grain that is high in protein, moderate in carbohydrates, and low in calories, thus earning it the moniker of a superfood. However, even with all the health benefits, Andi still does not wholeheartedly enjoy the slightly earthy taste and unique texture of the grain. The first task to tackle was the taste; lemon, shallots, and garlic were the ingredients that we added to boost the taste profile. Next we addressed the texture. When quinoa is cooked correctly it should be soft, but slightly al dente. When I cooked it as such, Andi loved it. I suspect that the other times she has eaten quinoa, it was under done.

This recipe will make enough for four as a side dish.

A microplane looks like a tool pulled out of a carpenters’ toolbox. In the kitchen it takes the work out of grating a variety of foods. They come in all shapes and sizes, but we recommend this one.” – Joe


  • 0.5 cups quinoa

  • 1 cup water

  • 1 shallot – small diced

  • 2 clove garlic – minced

  • 1 lemon – zested

  • 1 12 ounce can chickpeas – drained


  1. Place a medium sized sauce pot with a lid over medium heat on the stove.

  2. Add two tablespoons of olive oil, followed by the shallots and garlic and cook until soft and translucent, or for about five minutes.

  3. Add the quinoa and water and bring to a boil.

  4. Cover the pot with the lid and turn the heat down to low.

  5. Allow the quinoa to cook for 15 minutes. It should be nearly dry once fully cooked.

  6. Remove the sauce pot from the heat.

  7. Add the lemon zest and chickpeas and season with salt and pepper.

  8. Stir to incorporate all the ingredients.

  9. Transfer the quinoa into a serving vessel.

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