Cumin-scented quinoa with red beets
Instructions:
- QUINOA:
- 1 tablespoon extra-virgin olive oil;
- 1 teaspoon whole cumin seeds;
- 1 cup red quinoa, well rinsed and drained;
- 1¾ cups water;
- ¾ teaspoon fine sea salt;
- ½ teaspoon sumac (optional).
- SUMAC YOGURT TOPPING, AND TO FINISH:
- 1 cup plain whole-milk yogurt;
- 1 clove garlic, minced;
- ½ teaspoon sumac, for sprinkling, or 1 teaspoon freshly squeezed lemon juice;
- 1¼ cups shredded raw red beet (about 1 medium-sized beet, rinsed and peeled);
- 1 to 2 tablespoons freshly squeezed lemon juice;
- 1 or 2 pinches of cayenne pepper (optional).
- Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa (it may splatter!) and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.
- Meanwhile, make the sumac yogurt topping. Beat the yogurt and the garlic in a small bowl with a fork until smooth. Sprinkle with sumac and set aside.
- To finish, remove the saucepan from the heat. Stir in the shredded beet, cover, and steam for 3 to 5 minutes. Stir in 1 tablespoon lemon juice and a pinch or two of cayenne. Taste, adjusting for salt and lemon juice, and serve with the yogurt topping.
- TO VARY IT: White quinoa and golden beets combine for an equally attractive preparation.
- Sumac is a dark red powder made from the crushed dried berries of a small Mediterranean tree. Widely used across the Middle East for centuries, it gives a sharp acidic kick to salads and roasted meats or fish. You can sprinkle sumac on top of hummus, or flavor rice with it. Its amazing, complex flavor contributes not only tanginess, but also sweet and bitter notes.