Lemon quinoa with currants, dill, and zucchini from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on April 04, 2012

    Pg. 90. This is the first recipe I've made from this book and we're off to a good start. This made a lovely accompaniment to herb-marinated grilled lamb. I made the variation which uses toasted pine nuts instead of sesame seeds and fresh basil instead of dill. It was simple to prepare and we really enjoyed it. It was even better today for lunch. Another bonus: I am not really a fan of zucchini, so I was happy to note that the shredded zucchini more or less disappeared, with the result that we got the nutritional benefits and the moisture added, without having to taste it!

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