Pomegranate Quinoa Dinner Recipe with Crunchy Chickpeas
This quinoa-based dinner recipe combines fluffy quinoa with crispy roasted chickpeas, tangy pomegranate molasses dressing, and fresh vegetables. It's a versatile meal that can be served on its own or as a side to chicken or fish, offering a healthy and flavorful option for dinner.
Equipment
- Rimmed baking sheet
- Medium pot
Ingredients
For the Main Dish
- 1½ cups cooked chickpeas homemade or canned, rinsed and drained
- 1 tablespoon unsalted butter
- 1½ teaspoons kosher salt or to taste
- 1½ cups quinoa rinsed well
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 pint cherry tomatoes halved
- 1 cup fresh parsley leaves
- 2 to 3 scallions white and green parts, sliced
For the Dressing
- 2 tablespoons pomegranate molasses or substitute balsamic vinegar
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
Instructions
- Preheat the Oven: Set your oven to 400°F and prepare a rimmed baking sheet by lining it with parchment paper.
- Prepare the Chickpeas: Lay the chickpeas out in a single layer on a clean kitchen towel or paper towels to dry them thoroughly. Once dry, spread them evenly on the baking sheet. Roast the chickpeas in the oven for 30 minutes, shaking the pan halfway through to ensure they roast evenly.
- Cook the Quinoa: While the chickpeas are in the oven, bring 2 cups of water to a boil in a medium pot. Add the butter and 1 teaspoon of kosher salt, then stir in the rinsed quinoa. Reduce the heat to low, cover the pot, and simmer for 12 to 18 minutes, or until the quinoa absorbs all the water and is tender. Fluff the cooked quinoa with a fork.
- Season the Chickpeas: After roasting, transfer the chickpeas to a bowl and coat them with olive oil, paprika, cumin, and the remaining ½ teaspoon of kosher salt (or adjust to taste). Toss until the seasonings are evenly distributed.
- Make the Dressing: In a small bowl, combine the pomegranate molasses (or balsamic vinegar), fresh lemon juice, ¼ teaspoon of kosher salt, and black pepper. Whisk the ingredients together until the salt dissolves, then slowly whisk in the olive oil to create a smooth dressing.
- Assemble and Serve: Spread the quinoa onto a serving platter. Arrange the seasoned chickpeas, halved cherry tomatoes, parsley leaves, and sliced scallions over the top. Drizzle the dressing evenly over the dish, toss gently, and serve immediately.
Notes
- If you don't have pomegranate molasses, balsamic vinegar provides a milder but similar sweet-tart flavor.
- This dish pairs well with avocado or spinach salad for a complete meal.
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