Quinoa Pilaf with Chick Peas, Pomegranate, and Spices
Published November 6, 2008
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
FOR GARNISH (OPTIONAL)
1 cup thickened yogurt
1 small garlic clove, pureed (optional)
Nutritional analysis per serving (6 servings)
19 grams carbs; 5 milligrams cholesterol; 160 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 283 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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 ½-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
- Step 3
Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.
Private Notes
Comments
Used red quinoa. I also used a whole can of chickpeas. Lastly, I sautéed diced carrots, celery and shallots, as I wanted more veggies in the pilaf. Oh, and I probably used more pomegranate seeds, 1/4 cup in the pilaf and another 1/4 on top of mounded finished pilaf. Rave reviews from all!
Like others used red quinoa, toasted before cooking. Added some red onion for color. Air fried a whole can of chickpeas until crunchy and added last minute with some fresh mint. Great for texture. Considered chopped pistachios and will try next time. Loved the garlicky strained yogurt topping.
Didnt have pomegranate so use raisins and added them when cooking onions. Didnt have coriander seed, so used 3/4 of a teaspoon of coriander ground. I used a lot more on onion than recipe calls for. Loved this and will bring it to a potluck next time!
Made as recipe specified, except used whole 15 oz can of chickpeas and more pomegranate seeds stirred in and on top. Next time would use more onion and garlic and double cumin and cardamom. Perhaps cook quinoa with finely chopped onion as well?