My deck garden was the inspiration for this recipe. With all the rain we've had lately, my herbs are finally getting settled and really growing in my hanging deck baskets. These pictures were actually taken a couple weeks ago - so everything is now twice the size it is in these pics. Sorry i'm not sorry. Say hello to Gnomeo!
I also realizing I'm pulling a total Ina Garten here: "If you don't have an abundant herb garden, you can always purchase herbs from the store, but freshly picked is better." In all seriousness you could use any herbs you have - it'll just change the flavor of the recipe based on what you use.
So in an effort to educate - I've labeled the herbs I used below for reference.
2 C Cooked Chickpeas
1 C quinoa
2 C Vegetable Stock
2 C herbs (I used exactly what's pictured about)
2 cloves garlic
1/2 lemon, zested and juiced
1 T extra virgin olive oil
S&P to taste
Add the zest of half a lemon plus it's juice to the food processor. (Here's a little hint - zest the lemon before you squeeze the juice. It's 1,000,000x easier.)
P.S.Tell me that isn't the cutest little zester you've ever seen...
Add the S&P and olive oil to the food processor and blend until everything gets chopped into tiny little pieces like below...
This is GREAT leftover too. Makes a perfect side dish for a meal with fish and vegetables. Also is great by itself for a healthy protein/carb snack!