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Lemon Quinoa with Dill and Zucchini

Lemon Quinoa with Dill and Zucchini

Lemon Quinoa with Dill and Zucchini

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped green onions about 6
  • 3/4 teaspoon fine sea salt
  • 1 cup quinoa well-rinsed and drained
  • 1 3/4 cups water
  • 1/2 cup dried currants
  • 1 medium lemon
  • 2 cups shredded zucchini about 2 small
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground pepper

Method
 

  1. To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and 1/4 teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining 1/2 teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
  2. Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
  3. To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
  4. Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.

Notes

Source: thekitchn.com

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