QUINOA PILAF

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
For garnish (optional):
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.