Za’atar is a gorgeous condiment that is liberally used in Middle Eastern cuisine. It is made with mixed dried herbs and sesame seeds. I just love Za’atar and use it with all kinds of food. My friend Rula spoils me silly by giving me the best Za’atar ever that she gets from Jordan.
Recently, I tried flavoring Quinoa with Za’atar and loved the earthy mix of the two ingredients. Here is the recipe I used.
Yield: 4 servings (serving size: about 2/3 cup)
1 cup water
1/2 cup uncooked quinoa
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped mushrooms
1 zucchini chopped into thin pieces
1 cup Napa cabbage sliced really thin
2 tbs za’atar
3 tbs olive oil
3 tbs white vinegar
• Bring water and quinoa to a boil in a medium saucepan.
• Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Spoon into a bowl; fluff with a fork.
• Set aside.
• In a wok, heat 1 tbs. of oil.
• Add sliced green onions and celery and stir for a minute.
• Add the copped zucchini and mushrooms and stir for another minute till the mushrooms soften.
• Add Napa cabbage until it just wilts (less than a minute).
• Remove from fire and add to the cooked quinoa.
• Mix in the olive oil and vinegar to the quinoa mixture and combine well.
• Top off Za’atar with and toss well.
• Serve immediately.