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Lemon Quinoa with Currants, Dill, and Zucchini
(use rice)
Ingredients
  • subheading: For the quinoa:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped green onions (about 6)
  • ¾ teaspoon fine sea salt
  • 1 cup quinoa, well-rinsed and drained
  • 1 ¾ cups water
  • ½ cup dried currants
  • 1 medium lemon
  • subheading: To finish:
  • 2 cups shredded zucchini (about 2 small)
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • ¼ teaspoon freshly ground pepper
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