Spiced Okra with Dates, Pistachios, & Toasted Quinoa

Every once in a while, the creative juices spontaneously flow when I’m making a dish. Flavor pairings transpire, ingredients get tossed in, and it just all comes together in unexpected harmony. I’ve never seen a combination like this, but it just seemed to make sense to me as I was sautéing okra.

Matt rated this as one of his favorite dishes I’ve cooked for him recently. Considering it features okra- not a vegetable usually on the top of people’s list, that says a lot. Dates, pistachios, tons of spices, and toasted quinoa make this dish gives this tons of different textures and flavors in a short amount of time (about 15 minutes to make it). I loved this dish so much I bought two pints of okra this Sunday @thefarmatsunnyside to remake this week. It’s on my list tonight for dinner.

Spiced Okra with Dates, Pistachios, & Toasted Quinoa
Makes 2-4 servings (depending on size- 2 large servings, 4 small ones)

• 1-2 tablespoons olive oil

• 1/2 yellow onion, sliced thinly

• 1 pint okra, diced

• 1/2 teaspoon each of:

  • mustard seeds

  • whole coriander seeds

  • sumac

  • whole cumin seeds

  • sea salt

• 1/4 cup dates (about 5 total dates), chopped

• 2 tablespoons pistachios

Place a large skillet over medium heat and add in oil. Once hot, add in sliced onion and saute until it is beginning to wilt and is translucent. Add in okra and all the spices and continue to saute until onion and okra is browned, about 10 minutes. I like my okra to still have a crunch, so I didn’t cook it down any further, although I think you could if you wanted a softer texture.

Add in dates and pistachios at the very end and toss into the pan. Stir for another minute or two, and then serve immediately.