Quinoa Pilaf With Chick Peas, Pomegranate and Spices

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, uncooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed (used 1 14 oz can)
1/4 cup pomegranate seeds

For garnish (optional):
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

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.

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.

Serves: 6

Source: Martha Rose Shulman, nytimes.com

Prepared by: Lena for the August 2013 meeting.