Lemon quinoa with currants, dill, and zucchini
Instructions:
- QUINOA:
- 1 tablespoon extra-virgin olive oil;
- 1 cup chopped green onions (about 6);
- ¾ teaspoon fine sea salt;
- 1 cup quinoa, well rinsed and drained;
- 2 cups water;
- ½ cup dried currants;
- 1 lemon.
- TO FINISH:
- 2 cups shredded zucchini (about 2 small);
- 4 tablespoons toasted sesame seeds;
- 4 tablespoons chopped fresh dill;
- ¼ teaspoon freshly ground pepper.
- To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and ¼ 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 ½ 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.
- Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
- 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.
- Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.
- TO VARY IT: For an Italian-inspired side, replace the sesame seeds with toasted pine nuts, use chopped fresh basil instead of dill, and omit the lemon juice.