Quinoa with Dried Cherries, Dill & Zucchini2015-02-02
- Skill Level: Easy
- Servings : 6
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 60m
Quinoa is often referred to as a superfood because it is a low-calorie, low-fat food. Quinoa is also an excellent source of protein. It can be prepared as a main or side dish.
- 1 T Olive Oil
- 1 bunch Scallions, thinly sliced
- 3/4 tsp Sea Salt
- 1/4 C Dried Cherries
- Zest & Juice of 1 Lemon
- 2 Small Zucchini, grated/shredded
- 1 Carrot, peeled & grated/shredded
- 1/4 C Sesame Seeds
- 1/4 C Chopped Fresh Dill
- Crumbled Feta Cheese, as much or as little as you like
Heat saucepan over medium heat, add olive oil. Then add green onions and a pinch of salt. Cook onions a few minutes, until soft.
Add quinoa and stir. Toast another 3 minutes.
Add 2 C water, cherries and remaining salt. Bring to a boil. Reduce heat to a simmer and cover until all the water is absorbed and quinoa is cooked through (about 15 minutes). Be not to overcook the quinoa.
After quinoa is cooked, spread out on a baking sheet to cool.
Combine quinoa, lemon juice & zest, shredded carrots & zucchini, sesame seeds and feta cheese in a large bowl.
Season with salt & pepper. Serve warm or at room temperature.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from the Lemon Quinoa with Currants, Dill, and Zucchini in Maria Speck’s Ancient Grains for Modern Meals, published by Ten Speed Press, 2011. [101 Cookbooks http://www.101cookbooks.com/]
Short Cut: Cook the quinoa in advance.
Think Out of the Ice Box: Try adding your favorite squash in lieu of the zucchini.