Quinoa With Currants, Dill, And Zucchini Recipe

Name: Quinoa With Currants, Dill, And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 bunch green onions, chopped; 3/4 teaspoons fine-grain sea salt; 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained; 2 cups water; 1/4 cup / 1 oz / 30g dried currants; 1 lemon; 2 sm-med zucchini, grated on box grater; 4 tablespoons toasted sesame seeds; 4 tablespoons chopped fresh dill; feta cheese, crumbled - as much or as little as you like

Servings: persons

1 tablespoon extra-virgin olive oil
1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
2 cups water
1/4 cup / 1 oz / 30g dried currants
1 lemon
2 sm-med zucchini, grated on box grater
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
feta cheese, crumbled - as much or as little as you like

1
To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don't want to overcook the quinoa, and have it go to mush.
2
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
3
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
4
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
5
Adapted from the Lemon Quinoa with Currants, Dill, and Zucchini in Maria Speck's Ancient Grains for Modern Meals, published by Ten Speed Press, 2011.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 bunch green onions, chopped, 3/4 teaspoons fine-grain sea salt, 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained, and more.

Yes, Quinoa With Currants, Dill, And Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa With Currants, Dill, And Zucchini

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