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Iftar Quinoa

Across the Middle East, Iftar, the Ramadan break fast after sunset, often features olives and dates, two natural restoratives. Here, olives and dates come together with quinoa. Bulgar or couscous might be the more traditional choice, but quinoa, originally from South America, gives you that little extra boost of protein and is so easy to make. Besides, we’re multicultural, babe, get used to it.This main course salad gives you a little salt from the olives, a little sweet from the dates, a lot of nourishment from the quinoa and vegetables, plus a dusting of dukkah, a heady, heavenly blend of nuts, seeds and spices.Another great way to dukkah — dip flatbread in olive oil, then in a shallow plate of dukkah.
Course Main Course

Ingredients
  

  • 1 cup quinoa rinsed and drained*
  • 2 cups water or vegetable broth
  • 3 carrots grated
  • 2 ribs celery diced
  • 4 Medjool dates chopped (about 1/4 cup)
  • 1 roasted red pepper diced (commercial kind, available in jars, is fine)
  • 12 kalamata olives
  • 1 bunch cilantro chopped
  • 2 lemons zest and juice (about 6 tablespoons juice)
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 pinch sea salt
  • 4 big handfuls spinach leaves arugula or other fresh greens (about 5 cups)
  • DUKKAH INGREDIENTS
  • 1/2 cup almonds
  • 1/4 cup sesame seeds
  • 4 tablespoons coriander
  • 1 tablespoon black peppercorns
  • 1 teaspoon fennel seeds
  • 2 tablespoons cumin
  • 1 teaspoon sea salt
  • optional — pinch of cardamon or cayenne

Instructions
 

  • Bring broth or water to boil in medium saucepan. Add quinoa and cover. Reduce heat to low and cook, covered for 20 minutes, or until all the liquid has been absorbed and quinoa has popped and expanded.
  • Grate in lemon zest. Fluff together with a fork. Set aside to cool.
  • In a small bowl, whisk together lemon juice, olive oil and cumin until emulsified.
  • In a large bowl, mix together grated carrots, diced celery and chopped dates. Add quinoa. Pour in lemon-cumin dressing and mix well to combine.
  • Cover and refrigerate at least 4 hours and up to overnight. The flavor improves as the ingredients get happy together.
  • Add chopped cilantro and greens, mixing in gently. Sprinkle with dukkah just before serving or serve dukkah separately.
  • rinsing cleans quinoa of saponins, a natural bitter protective coating
  • Preheat oven to 425.
  • Pour sesame seeds and almonds into separate shallow rimmed baking dishes. Place both dishes in oven.
  • Toast sesame seeds for 5 minutes or until slightly golden.Toast almonds for an additional 4 to 5 minutes, or until brown and fragrant. Allow nuts and seeds to cool.
  • Pour almonds and sesame seeds into a food processor. Add the spices and sea salt and pulse for less than a minute, until it forms a coarse powder. Perfect, you have made dukkah. Stop processing, or else you will wind up with a paste, not a powder.
  • Transfer dukkah to a 2-cup container with a tight-fitting lid. Seal and refrigerate.
  • Dukkah keeps for up to 3 months.
Keyword dukkah, iftar, quinoa