1 tablespoon extra-virgin olive oil
1/2 cup dried currants
1 medium lemon
To finish:
2 cups shredded zucchini (about 2 small)
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
1/4 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 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.
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.
Recipe Notes
- Make-Ahead: You can prepare this dish a couple hours ahead and serve at room temperature.
- 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.
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, an imprint of Random House LLC.