If you are looking for a nutritionally packed, easy, zingy side dish, this recipe is perfect. As suggested in the book “Ancient Grains for Modern Meals”, simply pair this tangy dish with grilled fish, chicken or just top with crumbled feta, maybe even spoon creamy Greek yogurt on top. If none of that appeals to you, serve it straight up delicious as we did.
Serves 6 – Perfect for Zucchini season!
- 1 TBS olive oil
- 6 green onion, chopped
- 1 leek, white part only, cleaned and chopped
- 1 tsp sea salt
- 1 cup quinoa
- 2 cups water
- 1/2 cup currants
- 1 lemon: zested then squeezed for juice
- 2 cups shredded zucchini
- 4 TBS toasted sesame seeds
- 4 TBS chopped fresh dill
- 1/4 tsp ground pepper
Start by making the quinoa: Heat the oil in a medium pan over medium heat. Add green onions and leek plus 1/2 tsp salt, stir frequently until wilted but not browned, approx. 2 minutes. Add quinoa, stir occasionally, cook about 3 minutes. Add water and currents plus the rest of the salt and bring to a boil. Reduce heat to a simmer and cook 20 minutes.
Grate the lemon zest, squeeze the lemon for the juice and add to the shredded zucchini. When the quinoa is cooked, add the zucchini, lemon zest, juice, sesame seeds, 2 TBS dill and pepper to the quinoa. Adjust for salt and pepper. Cover and allow to stand for 3 minutes.
When ready to serve, sprinkle with remaining sesame seeds and dill.