Middle Eastern Quinoa with Fresh Herbs | Heather Carey

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 cups water or low sodium chicken stock
• 1 15-ounce can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest, from 1 lemon
• 4 tablespoons fresh lemon juice
• 1/2 cup freshly chopped parsley
• 1 small bunch basil, freshly chopped
• 1 tablespoon freshly minced rosemary
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarse salt
• 1/4 teaspoon pepper