Quinoa with Currants, Dill, and Zucchini
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
1
bunch
green onions, chopped
-
¾
teaspoon
fine-grain sea salt
-
1
cup
quinoa, well rinsed and drained
-
2
cups
water
-
¼
cup
dried currants
The flavorings
-
1
whole
lemon
-
2
small to medium
zucchini, grated
-
4
tablespoons
toasted sesame seeds
-
4
tablespoons
chopped fresh dill
-
feta cheese
to taste
crumbled feta cheese
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add most of the green onions and a pinch of salt, cooking until softened.
- Stir in the quinoa and toast for about 3 minutes.
- Add water, currants, and remaining salt; bring to a boil.
- Reduce heat and simmer covered until quinoa is cooked and water is absorbed, about 15 minutes.
- Zest the lemon and squeeze 2 tablespoons of lemon juice into a bowl.
- Once quinoa is cooked, remove from heat and stir in zucchini, lemon juice and zest, most of the sesame seeds, and dill.
- Taste and adjust seasoning with salt if necessary.
- Serve topped with crumbled feta, remaining green onions, sesame seeds, and dill.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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