QUINOA PILAF WITH CHICK PEAS, POMEGRANATE AND SPICES
Steps:
- 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. Yield: Serves 6 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.
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shahid rehman
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Kaycie-Lea Griffiths
[email protected]I'm allergic to chickpeas, so I substituted black beans in this recipe. It turned out great!
Joseph Tarimo
[email protected]This recipe is perfect for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
Ziniya zafrin Simi
[email protected]I'm not a vegetarian, but I really enjoy this recipe. It's a great way to get a meatless meal that's still filling and satisfying.
Lasith Asels
[email protected]This recipe is a great way to get your kids to eat quinoa. My kids love the sweet and tangy flavor of the pomegranate.
rAjpoOT bhAtTi
[email protected]I love the combination of quinoa, chickpeas, and pomegranate in this recipe. It's a healthy and flavorful dish.
Chris Gwiazdowski
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time.
Hamza Ail
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover quinoa.
Maria Pacheco
[email protected]This recipe was a disaster! The quinoa was mushy and the spices were overpowering.
Matt Kennedy
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Vusimuziknowlegde
[email protected]This recipe was a little too spicy for my taste, but I still enjoyed it. I'll probably use less chili pepper next time.
mary cynthia
[email protected]I'm a big fan of quinoa and this recipe is one of my favorites. It's easy to make and always turns out great.
Khairul Alom
[email protected]I made this recipe for dinner last night and it was delicious! The quinoa was cooked perfectly and the spices were just right.
Mayra Rivera
[email protected]I followed the recipe exactly and it turned out perfectly. The pilaf was light and fluffy, and the flavors were well-balanced.
Sophia Salvisberg
[email protected]This was a great recipe! I made it for a potluck and it was a big success. Everyone loved it.
Unknown 302
[email protected]I'm not usually a fan of quinoa, but this recipe changed my mind. The pilaf was delicious and filling, and the spices gave it a really nice flavor.
Rasil Sahil
[email protected]This recipe was a hit with my family! The quinoa was fluffy and flavorful, and the chickpeas and pomegranate added a nice touch of texture and sweetness. I will definitely be making this again.