Cumin-Scented Quiona with Red Beets

By blum099

The sweet crunchiness and superb simplicity of raw shredded beets are overlooked and underrated. I think they are a delicacy. Combine this humble root vegetable with ancient quinoa and wait for these two earthy flavors to merge into a divine union. I like to blend red beets into burgundy-colored quinoa for a stunning crimson-colored side. On hot days, add a dollop of sumac-spiced yogurt and serve with with chicken, lamb, or pork, or with an oil-rich fish such as pan-fried or grilled bluefish. To save time on dish duty, I use the large holds of a box grater and my muscles to shred raw beets (beware of splatters!), but feel free to use a food processor fitted with a shredding disk. And no, I never wear gloves. The red beet stains wash off easily, plus they show that I love to cook.

If you don’t have whole cumin seeds at home, in Step 1 add 1 teaspoon ground cumin together with the quinoa to the saucepan and cook, stirring, until the quinoa is hot to the touch, about 1 minute. Then proceed as directed.

Variation: White quinoa and golden beets combine for an equally attractive preparation

Ingredients

• Quinoa
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. whole cumin seeds
• 1 cup red quinoa, well rinsed and drained
• 1 3/4 cups water
• 3/4 tsp. fine sea salt
• 1/2 tsp. sumac (optional; see Note)
• Sumac Yogurt Topping, and to finish
• 1 cup plain whole-milk yogurt
• 1 clove garlic, minced
• 1/2 tsp. sumac, for sprinkling, or 1 tsp. freshly squeezed lemon juice
• 1 1/4 cups shredded raw beet (about 1 medium-sized beet, rinsed and peeled)
• 1 to 2 Tbsp. freshly squeezed lemon juice
• 1 to 2 pinch cayenne pepper (optional)

Details

Servings 4

Preparation

Step 1

1.Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa (it may splatter!) and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.
2.Meanwhile, make the sumac yogurt topping. Beat the yogurt and the garlic in a small bowl with a fork until smooth. Sprinkle with sumac and set aside.
3.To finish, remove the saucepan from the heat. Stir in the shredded beet, cover, and steam for 3 to 5 minutes. Stir in 1 tablespoon lemon juice and a pinch or two of cayenne. Taste, adjusting for salt and lemon juice, and serve with the yogurt topping.
Notes
Sumac is a dark red powder made from crushed dried berries of a small Mediterranean tree. Widely used across the Middle East for centuries, it gives a sharp acidic kick to salads and roasted meats or fish. You can sprinkle sumac on top of hummus, or flavor rice with it. Its amazing, complex flavor contributes not only tanginess, but also sweet and bitter notes