WE NEED TO DO
SOMETHING WITH THOSE GRAINS IN THE CLOSET!!!!!
We
have collected a variety of grains – quinoa, farro, sorghum, couscous, Israeli
couscous, kasha, rice – and while we were out cycling, Sherry decided that we needed
to find a way to slowly use them up. She
said: “Why not do something with the quinoa, with caramelized onions, chickpeas,
sun-dried tomatoes and spices, and then mix in some feta at the end?” [Obviously, she was not out of breath during
the ride.] So I accommodated her thoughts,
using a bag of a quinoa-bulgur that we picked up at World Market. Turned out great!
INGEDIENTS
1
cup quinoa-bulgur mix (or just use quinoa)
2
cups water
1
onion, chopped
3
Tbsp. olive oil
1
tsp. cumin
1
tsp. smoked paprika
½
tsp. cayenne
1
tsp. urfa biber [a Turkish smoky pepper] (or just use chipotle chile powder, or
more cayenne)
1
tsp. coriander
1
tsp. white or black pepper
1
can, drained and rinsed, garbanzo beans
¼
cup sun-dried tomatoes in oil, julienned or chopped
Feta
cheese, crumbled
METHOD
1. In a saucepan,
combine quinoa and water, bring to a boil, cover and simmer for 10 minutes.
Turn off heat and let sit 5 minutes.
Fluff.
2. In a skillet, sauté
the onion in oil, stirring regularly, until onion begins to brown.
3. Add the spices, and
continue to cook the onion, 1 minute.
4. Add the drained
garbanzo beans, and cook 5-10 minutes, until the beans are beginning to get
firm.
5. Add the sun-dried
tomatoes and oil, and cook 2 more minutes. Remove from heat.
6. In a large bowl,
add the quinoa, fluffed, then add the ingredients from the skillet and mix
well.
7. Serve with feta sprinkled
over the top of each portion.
