Middle Eastern Inspired Quinoa Bowl

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Middle Eastern Inspired Quinoa Bowl

Grain like quinoa packs a protein punch and will keep your energy level stables. As it is actually a seed it contains the full range of amino acids making it an excellent source of plant based protein.

Ingredients

250g quinoa

200g carrots, cut into small dice

1x 400g tin chickpeas, drained

3 tablespoons olive oil

2 teaspoons sumac

½ teaspoon smoked paprika

1 teaspoon fennel seeds

1 teaspoon cumin powder

1 tablespoon dried thyme

50g raisins

1 tablespoon pomegranate molasses (optional)

A Pinch of sea salt

200g baby spinach leaves

Juice of a lemon

½ pomegranate seeded

Chopped fresh herbs such as parsley, coriander or mint

 

 

Method

1.    Rinse the quinoa and put on to cook with double the volume of water. Once cooked transfer to a bowl and leave to cool while you prepare the rest of the dish.

2.    Sautee the carrots and chick peas in the olive oil with the sumac, paprika, fennel, cumin and thyme and cook for 5 minutes until the carrots soften slightly. 

3.    Add the raisins and pomegranate molasses and season lightly with the sea salt.

4.    Turn off the heat and add the baby spinach and keep stirring in the residual heat of the pan until the leaves are wilted, then pour over the lemon juice.

5.    Transfer the chickpea mixture to the bowl with the quinoa and mix well.

6.    Stir through most of the pomegranate seeds, reserving a few to garnish along with some chopped fresh herbs.

Recipe: Jayne Totty

Photo: Patrician Niven