Quinoa with Dried Cherries, Dill & Zucchini

  • 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


Step 1

Heat saucepan over medium heat, add olive oil. Then add green onions and a pinch of salt. Cook onions a few minutes, until soft.

Step 2

Add quinoa and stir. Toast another 3 minutes.

Step 3

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.

Step 4

After quinoa is cooked, spread out on a baking sheet to cool.

Step 5

Combine quinoa, lemon juice & zest, shredded carrots & zucchini, sesame seeds and feta cheese in a large bowl.

Step 6

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.

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