INGREDIENTS
1 1/2 cups
water
3/4 cup
quinoa
1 tbsp
extra-virgin olive oil
1/2 cup
chopped onion
1/2 cup
diced poblano pepper
1/2 cup
(approximately 3) sliced green onions or scallions
3/4 cup
chickpeas, canned
2 tbsp
lemon juice
1/2 tsp
chili powder
1/2 tsp
fresh oregano
1 tsp
fresh parsley, minced
1/2 tsp
sea salt
2 tbsp
extra-virgin olive oil