One tablespoon choppedfresh dill= 1 teaspoondried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!
Crunchy Quick Pickles
Ingredients for 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
Ingredients for Salad
2 cups shredded zucchini (about 2 small)
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper
Instructions:
To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions and ¼ 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 ½ 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.
Meanwhile, finely grate the zest of the lemon and then squeeze the lemon for the juice.
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.
Transfer the quinoa to a serving bowl, sprinkle with the remaining sesame seeds and dill, and serve.
