Quinoa Pilaf with Chick Peas, Pomegranate and Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Considered by many nutritionists to be a superfood, pomegranate juice is loaded with antioxidants and appears to lower blood pressure. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur. Some people like to drizzle a few drops of lemon juice over the top of this pilaf. New York Times Ingredients:
1 tsp cumin seeds |
3/4 tsp coriander seeds |
2 tbsp extra virgin olive oil |
1/2 medium onion, chopped |
2 cloves garlic, minced |
1 cup quinoa, cooked (4 cups cooked quinoa) |
1 cup chick peas, rinsed |
100 grams pomegranate seeds , about 1/4 cup |
for garnish (optional) |
1 cup yogurt |
1 clove garlic, pureed (optional) |
Directions:
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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