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Thursday, February 3, 2011

Quinoa, Chickpeas and Veggies with Orange Pomegranate Dressing

I didn't intend to create a new recipe for supper last night but I looked in the fridge and realized I had a variety of random ingredients that needed to get used up. The whole inspiration for this came from the pomegranate seeds Big A begged me to buy. Unfortunately, whenever she does this, she rarely ends up eating whatever she requested. One pomegranate produced about 3 cups of seeds and I think she nibbled 4-5 before she decided she was done with them.

This turned out really great. Even Adam loved it and he rarely gets excited about vegetarian dishes.

Use whatever veggies you have handy - I just used what I had lying around (1 head cauliflower, cut in pieces + 1 bunch asparagus, trimmed and cut in 1 inch pieces).

1.5 cups quinoa
3 cups water

1 tsp olive oil
2 cloves garlic, minced
3-4 tbls fresh ginger, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
1 can chickpeas, drained and rinsed
Veggies (cauliflower, asparagus, broccoli, bell peppers, carrots, parsnips, zucchini, etc.)
1/4 cup raisins
1/4 cup pomegranate seeds
1 bunch green onions, sliced on the bias

Dressing
2 cloves garlic, minced
1/4 cup pomegranate molasses*
1/4 cup red wine vinegar
Juice and zest of 1 navel orange
1/2 tsp salt
Pinch or two of cayenne pepper (optional)

1 cup plain yogurt (gelatin free)

Cook quinoa according to directions on package. Whisk together dressing ingredients and set aside. In large skillet over medium heat, pour in oil and add garlic and spices. Cook out 1-2 minutes. Add chickpeas and veggies and cook another few minutes. Add raisins and pomegranate seeds. Pour in dressing and turn heat down to low. Simmer until veggies are tender (add hard veggies first and/or pre-steam or microwave things like cauliflower or broccoli to cut down cooking time). Stir in yogurt. Add quinoa to skillet until everything is well mixed and all the liquid has been absorbed. Garnish plates with green onions.

*Available at specialty food stores. If you can't find it, you can take 1 cup pomegranate juice and slowly bring to boil. Then turn down heat and simmer until reduced to about 1/4 cup.