Quinoa, chickpea, and pomegranate salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup uncooked quinoa, washed
  • 1 small onion, diced
  • 1 cup cooked chickpeas
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup pomegranate seeds
  • 2 tbsp each chopped mint and parsley for garnish
  • salt to taste
Instructions
  1. Place the quinoa in a pot with 1 cup of water and bring to a boil. Lower the heat, cover, and simmer for 10-15 min or so until all the water has been absorbed.
  2. In the mean time, toast the cumin and coriander in a large skillet over medium heat for a few minutes until fragrant. Grind the spices in a spice grinder or mortar and pestle.
  3. Once the quinoa is cooked, heat the oil in the same skillet over medium and fry the onions until soft. Add the garlic and spices and fry for another 2-3 minutes. Add the quinoa, chickpeas, pomegranate, and a couple of pinches of salt. Mix well and cook for 4-5 minutes until heated through. Adjust for salt.
  4. Garnish with mint and parsley and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/quinoa-chickpea-and-pomegranate-salad/