When you visit an Indian grocery store you may notice that there are two types of cumin; Regular cumin and black cumin. Unless the recipe specifically calls for black cumin, do not substitute black cumin for regular cumin. Black cumin has a strong aroma and needs getting used to. If you have never tasted black cumin before, then go very easy when you are cooking with it for the first time.
The deep intense flavor of roasted cumin compliments Almonds and cranberries. Here I have added this aromatic mix to Quinoa, but feel free to add it to rice if you prefer. Quinoa is great substitute for rice and is loaded with nutrients It is called as a mother grain of grains as it has all the 8 amino acids. Quinoa is available in health stores
1 cup Quinoa
2 cups water boiling
½ cup cranberries
¼ cup chopped almonds
1 tablespoon oil
1 teaspoon cumin seeds
1 tablespoon cilantro leaves
¼ cup almonds, roasted and chopped
¼ cup cranberries
½ teaspoon salt
Bring water to a boil and keep aside
Rinse quinoa in water and drain.
In a thick bottom pan add water and quinoa and cook on high heat for 5 minutes. Lower the heat and cover the pan for 5 minutes. Turn off the heat, but keep the cover on and let the steam finish the process of cooking. Keep aside
Heat a small pan, add oil and add cumin seeds.
Wait for it to sizzle.
Add cilantro and fry for 5-7 minutes till it is crisp,
throw in chopped almonds and cranberries
Roast it for 1-2 minutes and remove from heat.
Add salt and mix it with cooked quinoa.
You may substitute quinoa with cooked rice or couscous