Quinoa with Veggies and Chickpeas

Serves 4 to 6

1 tablespoon extra-virgin olive oil

3 1/2 cups water

1 teaspoons fine-grain sea salt, plus more to sprinkle on top

2 cups quinoa, well-rinsed and drained

1 cup frozen corn

1 cup green peas

1 lemon

1 15-ounce can chickpeas, drained and rinsed 2 spring onions ½ cup chopped parsley

Method

In a medium saucepan, heat the olive oil and water over medium heat until it comes to a boil. Salt the water well, add the quinoa and stir. Bring back to a boil, then turn down the heat to low and simmer, covered add corn , peas and garbanzo beans to the quinoa mixture after 10 minutes and then let it cook until the quinoa absorbs the water, about 20 minutes. Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa to fully absorb the water and become nice and fluffy. Run a fork through to make it fluffy.

Zest the lemon, and squeeze 3 tablespoons of lemon juice into a small bowl. When the quinoa has cooled, lemon zest and juice, parsley, and spring onions. Stir to combine.