Quinoa with Chickpeas and Tomatoes

Ingredients and Weight:

• Quinoa, 2 cups
• Chickpeas (canned), 2 (15-ounce) cans, drained and rinsed
• Tomatoes (Roma), 1 pound, diced
• Red onion, 1/2 cup, finely chopped
• Garlic, 4 cloves, minced
• Olive oil, 1/4 cup
• Chicken or vegetable broth, 4 cups
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Difficulty Level: 2 (Moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, heat olive oil. Add garlic and onion and cook until softened, about 3-4 minutes.
2. Add quinoa to the pot and stir to coat with oil. Cook for 1 minute until toasted.
3. Pour in chicken or vegetable broth, chickpeas, and tomatoes. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 20-25 minutes.
5. Remove from heat and fluff with a fork before serving.

Nutritional Information (per serving):

• Calories: 250
• Protein: 10g
• Fat: 5g
• Carbohydrates: 40g
• Fiber: 5g

Dish Characteristics:

• Vegetarian
• Gluten-free
• Savory and flavorful
• Perfect as a side dish for any entree

User Comments:

• "This quinoa dish is amazing! It's so easy to make and the flavors are incredible."
• "I love that it's a healthier alternative to rice or pasta, and it's still so delicious."
• "The addition of chickpeas and tomatoes makes this dish a complete meal in itself."
• "I'm not a big fan of quinoa, but this dish changed my mind. It's so flavorful and satisfying."

Special Precautions and Tips:

• Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• If you don't have canned chickpeas, you can use dried chickpeas that have been soaked overnight and cooked.
• For a spicy kick, add a pinch of cayenne pepper or paprika to the dish.
• Serve the quinoa with a dollop of plain Greek yogurt or sour cream for extra flavor and protein.