Image by Molly Yeh

Photo by Molly Yeh

On these days leading up to Tisha B’av — especially in light of the current conflict in the Middle East — thinking about food doesn’t carry the joyous qualities that it typically does. It almost feels trivial.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

In my kitchen, this is not a time for cakes or colorful foods — and for many who have begun their observance, not a time for eating meat. As my mind races with thoughts of Israel and Gaza, my stomach seeks out comfort and nourishment and little else. Here is a simple recipe for a multi-use dish that can be eaten in the days prior to Tisha B’av, to break the fast as a Shabbat meal or even Sunday brunch.

Coconut Quinoa with Nuts and Dates

Makes 4-6 servings

Ingredients

1 13.5-ounce can coconut milk
1 cup water
1 cup quinoa, rinsed
A pinch of kosher salt
1/4 cup honey or brown sugar, or to taste
1 tsp almond extract
3/4 cup toasted nuts, coarsely chopped (I recommend a mix of almonds, hazelnuts, and pistachios, but other combinations will work too)
1/2 cup dates, chopped
Optional: shredded coconut and ground cinnamon, for garnish

Directions

1) Combine the coconut milk, water, and quinoa in a saucepan and bring to a boil over moderately high heat. Reduce the heat to low, cover the pan, and simmer, stirring occasionally, until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.

2) Stir in the salt, honey or brown sugar, and almond extract.

3) Distribute the nuts and dates on top. Add shredded coconut and cinnamon, if desired.

This can be made the night before and eaten cold or gently reheated with a splash of milk (dairy or non-dairy) the next day. Enjoy!

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

$36 $500

$120 $180 Other amount