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Quinoa with Currants, Dill, and Zucchini
- 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 dill
- feta cheese, crumbled - as much or as little as you like
Directions:View on 101 Cookbooks
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