45 minutes
A wholesome dish featuring quinoa, pomegranate flavors, and roasted chickpeas for a satisfying crunch.
cups
tablespoons
teaspoons
Quinoa, rinsed
cups
tablespoons
tablespoons
teaspoons
Cherry Tomatoes, halved
0 pints
cups
Scallions, sliced
tablespoons
tablespoons
teaspoons
1. Roast the Chickpeas
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Spread the chickpeas on the baking sheet, ensuring they're well-dried. Roast them for 30 minutes, shaking halfway through.
2. Cook the Quinoa
In a medium pot, bring 2 cups of water to a boil, then add the unsalted butter and 1 teaspoon of kosher salt. Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer for 12 to 18 minutes until tender. Fluff with a fork.
3. Season the Chickpeas
Once roasted, transfer the chickpeas to a bowl. Toss with 1 tablespoon of olive oil, sweet paprika, ground cumin, and 0.5 teaspoon of salt.
4. Prepare the Dressing
Whisk together pomegranate molasses, lemon juice, 0.5 teaspoon of salt, 0.25 teaspoon of pepper, and 5 tablespoons of olive oil until emulsified.
5. Assemble the Dish
Spread the cooked quinoa on a platter. Top with the seasoned chickpeas, cherry tomatoes, parsley leaves, and sliced scallions. Drizzle with the dressing and toss to combine.
Start by rinsing the quinoa under cold water in a fine-mesh sieve to remove its natural coating, saponin, which can give it a bitter taste.
Stick to the ideal water-to-quinoa ratio of 2:1 for fluffy grains. Bring the water to a boil first, and then reduce the heat to a simmer, covering the pot and cooking for about 15 minutes or until the water is absorbed.
For the crispiest chickpeas, ensure they're completely dry after rinsing. You can blot them with a paper towel or air dry for a few minutes.
Before boiling, toast the quinoa in a saucepan with a bit of olive oil over medium heat for a few minutes until it smells nutty.
Assemble the dish by layering textures—starting with the fluffy quinoa, then the crunchy chickpeas, fresh pomegranate seeds, and fresh herbs like mint or parsley.
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