Steps
1. Rinse the quinoa under cold water until the water runs clear.
2. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
3. Stir in the cumin, coriander, and paprika, cooking for about 1 minute until fragrant.
4. Add the quinoa and vegetable broth, bringing to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
6. In the last 5 minutes of cooking, stir in the chickpeas.
7. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
8. Season with salt and pepper, garnish with fresh parsley, and serve with a lemon wedge.