This vibrantly coloured quinoa and pomegranate salad is packed with nutrients. Soaking the chickpeas in Grainfields liquid helps remove nutrient blocking phytates. Add it to your Christmas feast, it is delicious served warm or cold.
Ingredients:
- 1 tbsp olive oil
- 1 red onion, diced
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 cup uncooked quinoa
- 3 cups low-sodium vegetable stock
- 4 shallots, finely sliced
- 1 tin chickpeas
- Grainfields liquid for soaking chickpeas
- Large handful coriander, roughly chopped
- Large handful parsley, roughly chopped
- ½ cup sliced almonds
- 2 Tablespoons Grainfields Hemp Seed Sprinkle
- 1 pomegranate, arils
- Juice 1 large lime
- 2 tsp maple syrup
- Sea salt and ground black pepper for seasoning.
Method:
- Drain and rinse the chickpeas. Place in a container, cover with your favourite Grainfields liquid– We used Grainfields Pomegranate Liquid. Cover over 1 to 2cms above the chickpeas as they will absorb the liquid. Seal with container lid or cling wrap and leave to soak overnight or for at least 4 hours in the fridge. Drain the chickpeas well before adding to the recipe.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 2–3 mins until they turn translucent. Stir in the ground cumin, coriander and turmeric and cook for another 2 mins.
- Add in the quinoa and vegetable stock until well combined. Bring to a boil, then cover the pan with a lid and reduce the heat to low. Let it simmer for 20 mins or until the water is absorbed and the quinoa is fluffy.
- Remove from the heat and stir in the shallots, chickpeas, coriander, parsley, almonds, pomegranate arils, lime juice, maple syrup and the Grainfields Hemp Seed Sprinkle.
Add sea salt and ground black pepper to your taste.
