Recipe: Lemon Quinoa with Currants, Dill, and Zucchini
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!
Pan-seared shrimp and salmon pair well with this quinoa salad, as does sautéed chicken breast. Or just top with a handful of crumbled feta to make it a light vegetarian meal. Use golden raisins if you can’t find currants.
Leftovers are perfect for tomorrow’s lunch box, or reheat any remaining grains in a bit of olive oil and top with a fried egg for a nourishing breakfast.
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A Week of Wholesome Whole-Grain Meals from Maria Speck
Tester’s Notes
I loved this pairing of nutty quinoa and sesame seeds — such an unusual but delicious combination. Cooking the quinoa with currants adds a sweet note that is balanced out with lemon juice and zest, herby fresh dill, and grated zucchini. It’s a great summery salad that makes a perfect lunch, and it’s great made a day ahead!
– Christine, August 2015
Lemon Quinoa with Currants, Dill, and Zucchini
Serves 4 to 6
Nutritional Info
Ingredients
For the quinoa:
- 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
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
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.
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.
