Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add the quinoa, cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper. Stir to combine.
4. Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 20 minutes or until the quinoa is cooked and the liquid is absorbed.
5. Remove from heat and stir in the mint, parsley, and cilantro.
6. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 3g
Carbohydrates: 45g
Protein: 10g
Fiber: 9g
Sugar: 3g
Sodium: 660mg
Substitutions for ingredients:
- Quinoa can be substituted with couscous or rice.
- Chickpeas can be substituted with any other type of beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add chopped carrots, celery, or bell peppers for extra vegetables.
- Add cooked chicken or beef for a meatier version.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Use a fine mesh strainer to rinse the quinoa.
- Use fresh herbs for the best flavor.
- Squeeze lemon juice over the tharid before serving for extra freshness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with lemon wedges on the side.
Garnishes:
Sprinkle with extra chopped herbs or a drizzle of olive oil.
Pairings:
Serve with a side of pita bread or naan.
Suggested side dishes:
- Greek salad
- Hummus and vegetables
- Tzatziki sauce
Troubleshooting advice:
- If the tharid is too dry, add a splash of vegetable broth or water.
- If the tharid is too wet, remove the lid and let it simmer for a few more minutes.
Food safety advice:
- Make sure the quinoa is cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tharid is a traditional Arabian dish that dates back to the time of the Prophet Muhammad. It was originally made with bread and meat, but has evolved over time to include other ingredients such as rice, couscous, and quinoa.
Flavor profiles:
The quinoa tharid with mint has a warm and fragrant flavor with hints of cinnamon, cardamom, and cumin. The fresh herbs add a bright and refreshing note.
Serving suggestions:
Serve the quinoa tharid with mint as a main dish for lunch or dinner.
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