Quinoa With Currants Dill And Zucchini Recipes
QUINOA WITH CORN AND ZUCCHINI
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it's a good source of manganese, magnesium, phosphorus and copper. It's also a good source of protein.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
- Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
- Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.
QUINOA WITH CURRANTS, DILL, AND ZUCCHINI
Steps:
- To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don't want to overcook the quinoa, and have it go to mush. While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl. When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt. Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill. Serves 6. 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. Prep time: 10 min - Cook time: 20 min
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