Just about everyone knows about quinoa. But did you know that Quinoa (Keen-wah), revered by the Incas as the “mother grain” it is actually a seed from the Goosefoot plant?
It’s been sold in the U.S. only since the mid-eighties, its mild nutty flavor is a great background for strong bold flavors – like smoked paprika, lemon juice and garlic. We’re using it here with some of our favorite spices, like cumin.
Cumin is a rich source of iron so a little bit of this spice in your dishes can give you a small boost of energy in your day. It is also great for digestion. Cumin contains lots of plant compounds that function as antioxidants to strengthen your body. Some of these are terpenes, phenols, flavonoids and alkaloids. What a flavorful, healthy recipe below to start the new year off with a bang!
Pat’s Quinoa with Roasted Red Peppers and Chickpeas
- 1 15 oz Can Chickpeas, Rinsed
- 3 TB Fresh Lemon Juice
- 3 TB Extra Virgin Olive Oil, Divided
- 3 Large Garlic Cloves, Minced
- 1 TB Cumin Seeds
- 2 Tsp Turmeric, divided
- 2 Tsp Smoked Sweet Paprika, Divided
- 2 Cups Water
- 1 Cup Quinoa, Rinsed and Drained
- 1 Tsp Sea Salt
- 2 Tsp Ground Cumin
- 1 Roasted Red Pepper, Julienned
- 4 Green Onions, Thinly Sliced
- ¼ Cup Chopped Fresh Parsley
- Sea Salt and Black Pepper
Combine chickpeas and lemon juice. Add 2 TB olive oil, stir in the garlic. Let the mixture marinate for at least 15 minutes.
Heat 1 TB olive oil in a medium saucepan. Add cumin seeds, 1 Tsp turmeric, 1 Tsp paprika and stir until fragrant – 2-3 minutes. Add 2 cups of water, quinoa and salt. Bring to a boil and then reduce heat to medium-low. Cover and simmer until all water is absorbed – about 15 minutes.
Stir in the ground cumin, the remaining turmeric, and paprika to the quinoa. Add the roasted red pepper, green onions, parsley and the chickpea mixture. Taste for salt and pepper and serve.