This weekend we traveled to the south of Spain to visit Granada. It is an amzing city, I absolutely loved it! From the beautiful old houses in the Albayzín district to the incredible Alhambra. I don’t think I have ever seen something quite as incredible. “Granada” in Spanish translates to “pomegranate” in English, which inspired me to write this post. I found a delicious recipe for quinoa pilaf with chick peas, pomegranate, and spices. Enjoy!
Takes 15min. Serves 6.
You will need:
- 1 teaspoon cumin seeds
- ¾ teaspoon coriander seeds
- 2 tablespoons extra virgin olive oil
- ½ medium onion, chopped
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 cup quinoa, cooked (4 cups cooked quinoa)
- 1 cup cooked chick peas (canned are fine), rinsed
- ¼ cup pomegranate seeds
- 1 cup thickened yogurt
- 1 small garlic clove, pureed (optional)
“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.”
“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.”
And finally, for the garnish:
“Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.”
Recipe taken from cooking.nytimes.com by Martha Rose Shulman.