Best 2 Quinoa With Currants Dill And Zucchini Recipes

Embark on a culinary journey with our exploration of the delightful flavors of quinoa, currants, dill, and zucchini. As you delve into this article, you'll discover a treasure trove of irresistible recipes that showcase this vibrant combination of ingredients. Get ready to transform your kitchen into a symphony of flavors as we guide you through the steps to create delectable dishes that will tantalize your taste buds and leave you craving more. From savory main courses to refreshing salads and wholesome grain bowls, we've gathered a diverse collection of recipes that cater to every palate and occasion.

Here are our top 2 tried and tested recipes!

QUINOA WITH CORN AND ZUCCHINI

Quinoa With Corn and Zucchini image

Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it's a good source of manganese, magnesium, phosphorus and copper. It's also a good source of protein.

Provided by Martha Rose Shulman

Categories side dish

Time 1h

Yield Serves six to eight

Number Of Ingredients 10

Ingredients

1 cup regular or red quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt, or to taste
1 tablespoon extra virgin olive oil
1/2 small onion, finely chopped
1 to 2 garlic cloves (to taste), minced
Kernels from 1 ear corn
1 medium zucchini, cut in small dice
2 to 4 tablespoon chopped fresh cilantro
1/4 to 1/2 cup crumbled queso fresco or feta (optional)

Steps:

Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.

QUINOA WITH CURRANTS, DILL, AND ZUCCHINI

QUINOA WITH CURRANTS, DILL, AND ZUCCHINI image

Categories Vegetable Vegetarian Quick & Easy Dinner

Yield 4

Number Of Ingredients 11

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

Steps:

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. While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl. 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. Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill. Serves 6. 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. Prep time: 10 min - Cook time: 20 min

Tips:

Use a good quality quinoa. Organic quinoa is a good choice, as it is grown without the use of pesticides or herbicides.
Rinse the quinoa thoroughly before cooking. This will help to remove any saponins, which can give quinoa a bitter taste.
Cook the quinoa according to the package directions. Quinoa is typically cooked in a ratio of 1:2 quinoa to water.
Fluff the quinoa with a fork before serving. This will help to separate the grains and make them light and fluffy.
Add your favorite vegetables, herbs, and spices to the quinoa. This will help to create a flavorful and nutritious dish.
Serve the quinoa warm or at room temperature. Quinoa can be served as a side dish or a main course.

Conclusion:

Quinoa with currants, dill, and zucchini is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give quinoa with currants, dill, and zucchini a try!