Quinoa has come a long way in culinary cuisine it is small in size but big in flavour and can be eaten as a light meal in salads, soups or with main meals with curries to replace rice. This gorgeous grain is full of calcium, iron and essential amino acids, when I came to know quinoa can be fed to infants as part of their weaning I was super thrilled. Usually it’s baby rice mixed with everything so to introduce new flavours and textures with added nutrition is always welcomed. This recipe is one for the whole family except babies of course. Once cooked these small pale coloured grains turn into white fluffy larger size grains with a mild taste but firm texture. In this recipe it replaces rice and makes a perfect light but tasty meal. It can be prepared in advance ready to be heated before consumption. Pomegranate and lime add a real zing to this dish which keeps your palette craving for more.
Slimming world syns- less than 1 per serving to account for some juice released from pomegranate when de seeding.
For masala chickpeas–
Fry light or low calories spray
1 tin chickpeas drained
1 large onion finely chopped
1 Medium green pepper chopped
1 Medium red pepper chopped
1 Chilli finely chopped
2 Tbsp finely chopped garlic
2 Tbsp minced ginger
2 Tbsp tomato purée
1 Tbsp Cumin seeds
1/2 Tsp Mango powder
1/2 Tsp Sweetener
1/4 Tsp Curry powder
1/4 Tsp Cinnamon powder
1/4 Tsp Nigella seeds
Pinch of ground cloves
2 Tsp ground cumin and coriander
1/2 cup water
Salt to taste
Pomegranate and lime dressing–
Juice of 2 limes
1 large pomegranate
Handful of chopped coriander
1. Cook quinoa according to package instructions.
2. Heat a pan, spray with fry light, add cumin seeds, onion, garlic, chilli and ginger and sauté for a couple of minutes.
3. Add all the spices and 1 Tbsp of water and cook for 2 mins.
4. Add peppers, tomato purée, chickpeas, salt and water and cook for 5-10 mins until water is absorbed.
5. Sprinkle a Tbsp of coriander leaves and stir in.
6. To make the dressing de seed the pomegranate and release the juice.Mix seeds and pomegranate juice with lime juice and leave for 5 mins.
To plate and serve:
Spoon quinoa onto a plate, scoop and spoon masala chickpeas on top of the quinoa. Spoon pomegranate and lime dressing followed by a garnish of coriander onto the chickpeas and quinoa.
This dish is best served hot to appreciate the sweet, sour and spicy flavours.