Quinoa Salad w/ Currants, Zucchini, Feta & Dill

My neighbor and I worked out a deal, that I would take some of his zucchini, provided he would take some of my tomatoes. So I thought it was time I made this lovely salad and have him and his wife over for lunch! 

This was an easy and tasty way to prepare quinoa. I used the gorgeous red quinoa for an interesting color contrast, but regular quinoa is just fine. 

 
Quinoa Salad w/ Currants, Zucchini, Feta & Dill 

Nutritional Data per serving (6): 
Calories 183 
Total Fat 8.3g1 
Saturated Fat 1.9g 
Cholesterol 6mg 
Sodium 372mg 
Total Carbohydrates 21.9g 
Dietary Fiber 3.6g 
Sugars 1.5g 
Protein 6.6g 


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. Adjust to taste. Toss well to combine. 

Cook's Notes: 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.