WE NEED TO DO SOMETHING WITH THOSE GRAINS IN THE CLOSET!!!!!

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.