Quinoa Pilaf With Chick Peas, Pomegranate And Spices - cooking recipe

Ingredients
    1 teaspoon cumin seeds
    3/4 teaspoon coriander seeds
    2 tablespoons extra virgin olive oil
    1/2 medium onion, chopped
    1/2 teaspoon salt
    2 garlic cloves, minced
    1 cup quinoa, cooked (4 cups cooked quinoa)
    1 cup cooked chick peas (canned are fine), rinsed
    1/4 cup pomegranate seeds
    For garnish (optional):
    1 cup thickened yogurt
    1 small garlic clove, pureed (optional)
Preparation
    1. Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.

    2. Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.

    3. Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.

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