Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 bunch green onions, chopped
• 3/4 tsp fine grain sea salt
• 1 cup (6.5 oz) quinoa, well rinsed and drained
• 2 cups water
• 1/4 cup (1 oz) dried currants
• 1 lemon
• 2 small-medium zucchini, grated
• 4 Tbsp toasted sesame seeds
• 4 Tbsp chopped fresh dill
• Feta cheese, crumbled (as much as you like)

Directions:

• Heat the olive oil in a medium saucepan over medium heat.
• Add most of the green onions, a pinch of salt, and cook until the onions soften, just a couple of minutes.
• Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes.
• Add the water, currants, and the remaining salt and bring to a boil
• Dial back the heat to simmer, covered, until the water is absorbed and the quinoa is just cooked through-about 15 minutes.  Be mindful not to overcook the quinoa and have it go to mush.  Remove from heat.
• While the quinoa is cooking, zest the lemon and squeeze 2 Tbsp of lemon juice into a small bowl.
• Stir into cooked quinoa:  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 feta and the remaining green onions, sesame seeds, and dill.
• Serves 6.