Quinoa with Currants, Dill, and Zucchini

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 Tbsp extra virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 tsp fine grain sea salt
  • 1 cup (6.5 oz) quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup (1 oz) dried currants
  • 1 lemon
  • 2 small-medium zucchini, grated
  • 4 Tbsp toasted sesame seeds
  • 4 Tbsp chopped fresh dill
  • Feta cheese, crumbled (as much as you like)


  • Heat the olive oil in a medium saucepan over medium heat.
  • Add most of the green onions, a pinch of salt, and cook until the onions soften, just a couple of minutes.
  • Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes.
  • Add the water, currants, and the remaining salt and bring to a boil
  • Dial back the heat to simmer, covered, until the water is absorbed and the quinoa is just cooked through-about 15 minutes.  Be mindful not to overcook the quinoa and have it go to mush.  Remove from heat.
  • While the quinoa is cooking, zest the lemon and squeeze 2 Tbsp of lemon juice into a small bowl.
  • Stir into cooked quinoa:  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 feta and the remaining green onions, sesame seeds, and dill.
  • Serves 6.


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