1-Rinse 1 cup of quinoa under cold water to remove any bitterness, then drain it well.

2-Bring 2 cups of water to a boil in a saucepan, add the quinoa, lower the heat, cover, and let it simmer for 15 minutes until the water is fully absorbed.

3-While the quinoa cooks, rinse and drain 200g of chickpeas to prepare them for the mix.

4-Dice one medium red bell pepper and mince 2 cloves of garlic to add crunch and flavor.

5-Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the garlic and sauté for 1 minute until it smells fragrant.

6-Add the red bell pepper and chickpeas to the skillet, cooking for 5-7 minutes until the veggies soften.

7-Stir in 1 teaspoon of cumin, along with salt and pepper to taste, and cook for another 2 minutes to blend the flavors.

8-Fluff the cooked quinoa with a fork, then combine it with the skillet mixture.

9-Mix everything well and heat through for 2 more minutes.

10-Serve it warm, and add fresh herbs if you want an extra touch. For vegan or gluten-free versions, make the swaps mentioned in the ingredients section.