Go Back
Three lunch bowls of fluffy white quinoa, green peas, whole chickpeas, and chopped dill.
Family Recipe HQ

Quinoa Pea Chickpea Bowls with Lemon Dill, Without Feta

Fluffy quinoa, sweet peas, and chickpeas make three lunch bowls with lemon and fresh dill. Clear cooking, draining, storage, and reheating steps keep the texture light.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Quinoa resting 10 minutes
Total Time 40 minutes
Servings: 3 lunch bowls
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry white quinoa about 170 g; rinse and drain unless the package says rinsing is unnecessary
  • 2 cups water for quinoa, or use its package ratio; additional water is needed for peas as their package directs
  • 1 cup plain frozen peas cook separately according to their package and drain
  • 1 15-ounce can chickpeas 425 g net weight; rinse and drain well
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill finely chopped
  • 1/4 teaspoon fine salt plus more to taste
  • freshly ground black pepper to taste

Equipment

  • 2-quart saucepan with lid
  • Small pan or microwave-safe container for peas
  • Fine-mesh sieve
  • Large mixing bowl
  • Fork
  • Dressing cup

Method
 

  1. Prepare the quinoa Rinse and drain as needed, then combine the quinoa and 2 cups water, or the liquid quantity specified on its package, in the 2-quart saucepan. Bring to a boil. Cover, reduce the heat to low, and maintain a gentle simmer.
  2. Simmer and rest Cook for about 15 minutes, or as the package directs, until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 10 minutes. If the grain is still hard and the pot is dry, add 2 tablespoons hot water and continue cooking briefly before resting.
  3. Cook and drain the peas While the quinoa rests, prepare the frozen peas separately using their package's stovetop or microwave directions, including the specified water, cooking time, and any standing time. Check that they are thoroughly cooked, then drain well. Do not add them still frozen to the finished grain.
  4. Mix the dressing Rinse and drain the chickpeas. Wash and dry the dill, remove thick stems, and chop the tender fronds finely. Whisk the olive oil, lemon juice, dill, salt, and pepper together in a small cup.
  5. Fluff and combine Fluff the rested quinoa with a fork, then transfer it to the large bowl. Let strong steam escape for a minute or two. Fold in the cooked, drained peas and chickpeas, then add the dressing with a few gentle turns of the spoon.
  6. Taste and portion Taste a spoonful containing grain, peas, and chickpeas. Adjust the salt or lemon in small amounts, then divide between three bowls. Serve warm or refrigerate promptly in shallow containers for later.

Notes

Timing and quinoa: The card includes 20 minutes for water heating and cooking, then a 10-minute covered rest. Start with 1 cup quinoa and 2 cups water unless its package gives a different ratio. Cook until tender, not merely until the timer ends. Bob’s Red Mill uses the same 2:1 water ratio, with a different 12-minute simmer and 15-minute rest; follow your product where it differs.
Peas: Prepare them separately according to the bag, including any standing time, while the quinoa rests. Drain well before mixing. Warm grain does not replace package-directed frozen-pea cooking.
Make ahead: About 3 cups safely stored cooked quinoa can replace the dry grain and its cooking water; this is an approximate volume. The storage clock starts with the oldest cooked ingredient.
Storage: Refrigerate promptly in shallow containers at 40°F/4°C or below, within 2 hours, or 1 hour above 90°F/32°C. Use within 3–4 days and reheat to 165°F/74°C if serving hot. See USDA leftover guidance. For cold transport, use an insulated bag and at least two cold sources.