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Ingredients
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Snap Peas & Blistering
Black Quinoa
Sesame Date Butter
Finishing & Garnish
Method
Snap Peas & Blistering
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Blister
Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon olive oil and swirl to coat. Add snap peas in a single layer (they may overlap slightly) and let cook undisturbed for 1–2 minutes until bottoms blister and develop charred spots. Toss or flip and continue to cook another 1–2 minutes until bright green, tender-crisp, and evenly blistered. Remove from pan and transfer to a bowl.
- 3
Season
While still warm, sprinkle the snap peas with 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 tablespoon toasted sesame seeds. Toss gently to combine and set aside, keeping warm.
Black Quinoa
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Rinse & Cook
Rinse the black quinoa under cold running water for 30 seconds, rubbing between your fingers to remove bitter saponins. Drain. In a small saucepan combine 3 oz black quinoa (about 1/2 cup by volume) with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 12–15 minutes until the grains are tender and most water is absorbed.
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Sesame Date Butter
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Soften dates
If dates are dry, soak the 3 pitted Medjool dates in 1 tablespoon warm water for 5 minutes, then drain. If they are soft, proceed directly.
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Blend
In a small food processor or blender place the dates, 2 tablespoons tahini, 1/2 teaspoon soy sauce, 1/2 teaspoon rice vinegar, 2 tablespoons warm water, 1/2 teaspoon lemon juice, 1/4 teaspoon toasted sesame oil (optional), and 1/8 teaspoon salt. Process until very smooth, stopping to scrape down the sides. If the mixture is too thick to blend smoothly, add additional warm water 1 teaspoon at a time until you reach a silky, spoonable butter consistency (about 2–3 tablespoons total).
- 8
Adjust balance
Taste and adjust: add a touch more lemon juice for brightness, a pinch more salt for seasoning, or more soy sauce for umami. The finished texture should be spreadable but not runny.
Finishing & Assembly
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Plate quinoa
Spoon the warm black quinoa into the center of a shallow bowl or on a plate to form a small bed (about 1/2 cup cooked quinoa per serving).
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Arrange snap peas
Pile the blistered snap peas attractively on top of and around the quinoa.
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Garnish & finish
Crumble 1 ounce feta evenly over the dish, sprinkle the minced mint and lemon zest, and finish with a light crack of black pepper. If desired, add a final tiny drizzle (about 1/2 tsp) of olive oil over the quinoa for sheen.
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