1 hour ago
Thursday, August 25, 2011
Now that I have discovered the benefits of quinoa, there's no stopping me.
My husband even thinks it tastes "pretty decent".
I actually got 4 free zucchini at the farmer's market yesterday, they were giving them away (they just keep multiplying), so I thought it was time I made this lovely salad.
This was an easy and tasty way to prepare quinoa. I used that gorgeous red quinoa for an interesting contrast, but regular quinoa is fine.
I used less dill than the original recipe calls for, I thought 4 tablespoons would be overpowering for my taste buds. I also omitted the toasted sesame seeds, cause I didn't have any!!
This was healthy and delicious and since I have been abandoning my gluten free friends lately (and you know who you are!), this can be on their menus too.
Quinoa Salad w/ Currants, Zucchini, Feta & Dill (adapted from 101 Cookbooks & the cookbook Ancient Grains):
1 tablespoon extra-virgin olive oil
1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup quinoa, well rinsed and drained
2 cups water
1/4 cup dried currants
1 lemon, juice and zest
2 small zucchini, grated on a box grater
4 tablespoons toasted sesame seeds (optional)
2 tablespoons chopped fresh dill
feta cheese, crumbled for the top
Rinse the quinoa until the water runs clear and add it to the 2 cups of water in a heavy saucepan. Add the olive oil and a tsp of salt. Bring to a boil. Cover the pot and simmer for about 15 minutes until the little germ kernels show (the curly q's). Drain, if there is any water left and add to a large bowl.
Add the rest of the ingredients to the quinoa and taste for seasonings. May need a pinch more of salt.
The lemon zest and lemon juice is the dressing, no more oil is needed.
I added a bit of crumbled feta to the top and served this warm.
It was delicious!