Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds.

In a medium pot, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a vigorous boil, reduce heat, cover, and simmer for about 15 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the drained chickpeas, sauté for 5–7 minutes until golden brown.

Stir in the juice and zest of 1 lemon, 1 teaspoon of garlic powder, salt, and pepper. Optional: add red pepper flakes.

Fluff the cooked quinoa with a fork. Add the quinoa to the skillet and mix well. Cook together for an additional minute.

If using, toss in 1/4 cup of chopped parsley before serving warm.