Quinoa Pilaf With Chick Peas, Pomegranate and Spices

I found this recipe in the NY Times Health section and it looks amazing. 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. You can find quinoa in any grocery store near the rice/polenta/bulgur section.

Ingredients:

-1 teaspoon cumin seeds
-3/4 teaspoon coriander seeds
-2 tablespoons extra virgin olive oil
-1/2 medium onion, chopped
-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

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, 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. 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.

Yield: Serves 6

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.