QUINOA WITH CURRANTS, DILL, AND ZUCCHINI
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
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Lerato Mhlongo
[email protected]This recipe is a bit bland for my taste.
Sean Green
[email protected]I'm not a huge fan of quinoa, but this recipe was surprisingly good!
Preet Preet
[email protected]This is a great recipe for a light and healthy lunch.
Januka Poudel
[email protected]I love that this dish is healthy and delicious.
Bennie Lovato
[email protected]This recipe is a great way to use up leftover quinoa.
md Eklus
[email protected]This dish is so versatile. I've served it as a side dish, a main course, and even a breakfast bowl.
Chisom Blessing
[email protected]I love how customizable this recipe is. I often add different vegetables or herbs, depending on what I have on hand.
Kargbo Morlai
[email protected]I've made this recipe several times and it's always a winner. It's one of my go-to dishes when I'm short on time.
Pets State
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Vimsen Adhikari
[email protected]I'm so glad I found this recipe. It's a new staple in my kitchen!
Sumbul Intikhab
[email protected]This recipe is a great way to get your kids to eat their veggies.
Debra
[email protected]I love the pop of color that the currants add to this dish. It's so visually appealing!
megla sarker
[email protected]This dish is perfect for summer. It's light, refreshing, and packed with flavor.
Eric Harsely
[email protected]I'm not usually a big fan of quinoa, but this recipe changed my mind. The flavors are so well-balanced and delicious.
L.J. Lynch
[email protected]This recipe is a lifesaver for busy weeknights. It's quick, easy, and healthy. Plus, my kids love it!
Thor Augustine
[email protected]I love how versatile this dish is. I've served it as a side dish, a main course, and even a breakfast bowl. It's always a hit!
B wollert
[email protected]I've tried many quinoa recipes, but this one is definitely my favorite. The currants and zucchini add a nice sweetness and crunch, while the dill gives it a savory touch. Yum!
zukhanye mwandla
[email protected]This quinoa dish was a delightful surprise! The combination of flavors was unique and satisfying. The dill and zucchini added a refreshing twist to the classic quinoa-currant pairing. I highly recommend it!