Vegan Quinoa Pilaf With Pomegranate And Spices Recipe

About this recipe

A vibrant and flavorful vegan quinoa pilaf, featuring chickpeas, pomegranate seeds, and aromatic spices, perfect for a wholesome dinner. This dish is topped with a creamy plant-based yogurt for added richness.

Ingredients

• 250G Shallot Onion - 250g
• 1 Kg Dried Cranberries, 1Kg
• - Rajah Jeera Whole Cumin Seeds
• 35G Mill & Mortar Organic Coriander Seeds, 35G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 400G Whole Chickpeas In Water
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• 400G Cocos Organic Natural Coconut Yoghurt
• 400G Oatly Oatgurt Greek

Instructions

1. 1. Heat a large, heavy frying pan over medium-high heat and add 1 teaspoon of cumin seeds and 3/4 teaspoon of coriander seeds. Toast them in the pan, stirring or shaking the pan, until they become fragrant. Transfer to a spice mill, allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
2. 2. Return the frying pan to medium heat and add 1 tablespoon of rapeseed oil. Add 1/2 cup of finely chopped shallot and cook, stirring often, until tender, about 5 minutes. Stir in the ground cumin and coriander seeds.
3. 3. Add the remaining 1 tablespoon of rapeseed oil to the pan, then stir in 1 cup of cooked chickpeas and 3 tablespoons of dried cranberries. Stir over medium heat for several minutes until heated through. Taste and adjust salt as needed.
4. 4. Transfer the pilaf to a serving platter or wide bowl. Decorate with the remaining dried cranberries for a pop of color and flavor.
5. 5. In a small bowl, mix 1 cup of coconut yogurt. Serve the pilaf topped with the yogurt or on the side.