Super food!

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!

Andrew Scrivani for the New York Times
Andrew Scrivani for the New York Times

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

Optional garnish:

  • 1 cup thickened yogurt
  • 1 small garlic clove, pureed (optional)

First:

“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.”

Then:

“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.

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