Lemon Quinoa with Currants, Dill, and Zucchini

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 6 Servings

This crowd-pleasing lunch with quick-cooking quinoa is a cross between a comforting rice pilaf and a refreshing grain salad. Best of all, it comes together effortlessly. While your grain simmers, prep the other ingredients — then stir it all together. Done!

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped green onions (about 6)
3/4 teaspoon fine sea salt
1 cup quinoa, well-rinsed and drained
1 3/4 cups water
1/2 cup dried currants
1 medium lemon
2 cups shredded zucchini (about 2 small)
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper

Instructions

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.
Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.