Quinoa with Currants, Dill, and Zucchini

Mike Truese

Quinoa with Currants, Dill, and Zucchini
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Quinoa with Currants, Dill, and Zucchini
BigOven - Save recipe or add to grocery list
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Rating: 0
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Ingredients
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Instructions
  1. 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.
  2. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes.
  3. Add the water, currants, remaining salt; bring to a boil. Lower heat and simmer, covered, until water is absorbed and quinoa is just cooked through, 15 minutes or so.
  4. Be mindful here, you don't want to overcook the quinoa and have it go to mush.
  5. While the quinoa is cooking, zest the lemon and squeeze 2 tablespoons of lemon juice into a small bowl.
  6. When 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.
  7. Serve on a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
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