Quinoa Mujadara Recipe

Instructions

1. 1

   If the pasta is not already crumbled, crumble the pasta strands into pieces about 2 inches long. In a medium-sized saucepan, heat 2 tbsp oil and brown the pasta until golden, careful not to burn.

2. 2

   Add the quinoa and toast for a few mins. Then add the broth and salt, and bring to a boil, cover and reduce heat to low. Simmer undisturbed for about 20 mins. When the time is up, shut the heat off and immediately (and carefully) open the lid. Replace the lid with a dish towel and let steam like this for 10 minutes.

3. 3

   While the quinoa is cooking, make the Mujadara Mix. In a large fry pan heat the olive oil, add the cumin seeds and curry powder and cook until fragrant, about 1-2 minutes. Add the matzo farfel and salt and cook until the farfel is toasted, then remove from the heat and transfer to a large mixing bowl. Leave the pan dirty.

4. 4

   Make the Onions: Heat the oil in the fry pan over medium-high heat. Toss the onions in the potato starch, shaking off the excess, and drop the coated onions into the hot oil; toss to fry, it will take about 3-5 minutes. Remove to a paper-towel-lined plate to drain.

5. 5

   Put it together: Remove the towel from the quinoa, gently mix in the toasted matzo farfel, most of the onions, the mixed herbs, currants and most of the nuts. Toss, taste and add more salt if needed. Place the quinoa on a serving platter or bowl, top with the remaining onions and nuts and serve. Serves 6-10.