Imagine a dish that transports your taste buds to the vibrant streets of the Middle East, where every bite tells a story of ancient flavors and modern culinary artistry. This Cumin Scented Quinoa with Red Beets and Sumac Yogurt is not just a recipe—it's a gastronomic adventure that combines earthy quinoa, sweet roasted beets, and tangy sumac-spiced yogurt in a symphony of colors, textures, and tastes that will revolutionize your home cooking experience.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp cumin
- 2 medium red beets, roasted and diced
- 1 cup yogurt
- 1 tbsp sumac
- Salt to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa, vegetable broth, and ground cumin. Bring the mixture to a boil over high heat.
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for approximately 15-18 minutes until quinoa is tender and liquid is fully absorbed.
- While quinoa is cooking, preheat oven to 400°F (200°C) if roasting beets. Wash beets, wrap individually in aluminum foil, and roast for 45-60 minutes until tender.
- Once beets are cool enough to handle, peel and dice them into small, uniform cubes.
- In a separate bowl, mix yogurt with sumac, adding a pinch of salt to enhance flavor.
- When quinoa is cooked, let it rest covered for 5 minutes, then fluff with a fork.
- Gently fold roasted beet cubes into the quinoa, ensuring even distribution.
- Plate the quinoa and beet mixture, then generously top with sumac-spiced yogurt.
- Serve immediately while warm, garnishing with additional sumac or fresh herbs if desired.
Tips
- Always rinse quinoa thoroughly to remove its natural saponin coating, which can taste bitter.
- Use a tight-fitting lid when cooking quinoa to ensure proper steam retention and even cooking.
- For the most tender beets, choose medium-sized ones and roast them wrapped in foil to preserve moisture.
- Allow beets to cool slightly after roasting to make peeling easier and prevent burning your fingers.
- When mixing yogurt with sumac, taste and adjust salt levels to balance the tangy spice.
- For extra flavor, consider toasting cumin seeds briefly before grinding for a more intense aroma.
- Serve immediately to enjoy the warmth and optimal texture of the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
