Quinoa Pilaf with Dates

Really on a quinoa kick here. This is subtly sweet, a little spicy, and a nice deep brown color. Some chopped pistachios would be a really great addition.

Quinoa Pilaf with Dates

2 cups red quinoa
4 cups water
2 small sweet yellow onions (or 1 large), sliced thinly
2 cloves garlic, crushed
25 or so dates, chopped roughly
2 tsp ground cardamom
1/2 to 1 tsp black pepper
good pinch salt
three shakes hot pepper flakes
olive oil
juice of 1/2 lemon
zest of 1 lemon
6 tsp sesame seeds.

In a large pot, bring quinoa and water to a boil. When boiling, reduce heat to low and simmer until the water is absorbed and the germ separates from the quinoa, about 15 minutes.
Meanwhile, saute the onions in olive oil over medium-low heat until just starting to caramelize, about 12 minutes. (After about 10 minutes, add the crushed garlic.) While they are cooking, in a separate saucepan toast sesame seeds over low heat until they turn golden, about three minutes. Immediately remove from heat and put in a separate bowl. When the onions are soft and starting to color, add cardamom, black pepper, and hot pepper; cook over medium heat until the spices become very fragrant, about one or two minutes. Remove from heat.
When the quinoa is done, add the onions, sesame seeds, 3/4 of the dates, lemon juice, and lemon zest. Mix well. Mound in a large bowl and garnish with the remaining dates. Serve at room temperature.

Serves one billion as a side dish.