Lemon Herb Quinoa Chickpea Bowl

• 140 g quinoa, rinsed
• 240 g cooked chickpeas, drained
• 60 g fresh lemon, zest and juice
• 2 cloves garlic cloves, finely chopped
• 2 tbsp extra-virgin olive oil
• 0.5 tsp freshly ground black pepper

Directions

1. 1Prepare Lemon Herb Quinoa Chickpea Bowl by measuring quinoa, rinsed, cooked chickpeas, drained and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Heat a frying pan over medium-high heat and cook the protein for 6–8 minutes with the vegetables. Poultry must reach 74°C; fish 63°C; tofu should be golden on two sides.
3. 3Whisk the measured citrus with 1 tablespoon water, arrange the grain, protein and vegetables in bowls, then spoon over the dressing.