Here There and Everywhere

By MARTHA ROSE SHULMAN
Published: November 7, 2008
Considered by many nutritionists to be a superfood, pomegranate juice is loaded with antioxidants and appears to lower blood pressure. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.

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, cooked (4 cups cooked quinoa)

1 cup cooked chick peas (canned are fine), rinsed

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.

Yield: Serves 6

Variation: Some people like to drizzle a few drops of lemon juice over the top of this pilaf.