- 6
Ingredients
- For garnish (optional):
- 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.
- 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
- 1 cup thickened yogurt
- 1 small garlic clove, pureed (optional)
Preparation
Step 1
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.
Variation: Some people like to drizzle a few drops of lemon juice over the top of this pilaf.
Advance preparation: This can be made a day ahead and reheated.