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Freekeh with a lemon garlic yoghurt and pomegranate
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Ingredients
Freekeh and Quinoa
2
tbsp
butter
1
tbsp
oil
2
medium onion sliced finely
150
g
Freekeh and Quinoa mixed
1
vegetable stock cube in 200ml water
1/4
tsp
cinnamon
1/4
tsp
nutmeg
Salt and pepper to taste
1
tbsp
parsley chopped
1
tsp
dried mint
Lemon garlic yoghurt
50
ml
plain yoghurt
1/2
tsp
juice from a lemon
3
garlic cloves crushed
Pinch
of salt
Extra toppings
Seeds form half a pomegranate
Instructions
Freekeh and Quinoa
In a deep medium non stick pan over a medium low heat, heat the oil, then add the butter.
Once bubbling, add the onions and cook for 15 - 20 minutes.
In the meantime soak the freekeh and quinoa in just enough water to cover it for 5 minutes.
Rinse and drain the freekeh and quinoa.
When the onions are done, mix the freekeh into them.
Pour in the vegetable stock and add the seasoning, cinnamon and nutmeg.
Reduce the heat right down, cover the pan and allow to cook for 15 minutes,
Remove the pan from the heat.
Keep the pan uncovered and let it cool down.
Stir in the mint and parsley.
Lemon Garlic Yoghurt
Using a fork or a whisk, mix together the yoghurt, lemon, garlic and salt in a small bowl.
Assemble
In a small bowl ladle in some freekeh, top with the yoghurt and finally add half a handful of pomegranate seeds.
Notes
If you cannot find a freekeh and quinoa mix, just use freekeh on its own or mix the 2 together yourself. Use 110g freekeh to 40g Quinoa.
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