Quinoa with Currants, Dill, and Zucchini (High-Protein)
This is great with crumbled feta. But it’s also perfect with thinned-out, salted, plain yogurt. Also, for those of you who are fans of quinoa patties – I made patties out of the leftovers by combining a scant 3 cups of leftovers with 4 beaten eggs, and enough breadcrumbs to thicken things up a bit – 1/2 cup or so. Press with hands firmly into patties, then pan-fry, covered.
1 tablespoon extra-virgin olive oil
1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
2 cups water
1/4 cup / 1 oz / 30g dried currants
1 lemon
2 sm-med zucchini, grated on box grater
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dillfeta cheese, crumbled – as much or as little as you like
