Ingredients

For the quinoa:

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped green onions (about 6)
• 3/4 teaspoon fine sea salt
• 1 cup quinoa, well-rinsed and drained
• 1 3/4 cups water
• 1/2 cup dried currants
• 1 medium lemon

To finish:

• 2 cups shredded zucchini (about 2 small)
• 4 tablespoons toasted sesame seeds
• 4 tablespoons chopped fresh dill
• 1/4 teaspoon freshly ground pepper

1. To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and 1/4 teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining 1/2 teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
2. Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
3. To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
4. Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.