Quinoa with Currants, Dill, and Zucchini
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Currants, dried (1/4 cup)
- Dill, fresh (4 tablespoons)
- Green onions (1 bunch)
- Lemon (1)
- Sm-med zucchini (2)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Sea salt, fine-grain (3/4 teaspoons)
- Sesame seeds, toasted (4 tablespoons)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Water (2 cups)
- Dairy
- Feta cheese (1)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published May 25, 2011 (1 year ago).
140 people saved this recipe.
