Friday, June 17, 2011
Lemon Quinoa with Currants, Dill, and Zucchini
When I first heard about the new book Ancient Grains for Modern Meals, I was pretty stoked about it. I ordered it not too long after I heard about it and as I flipped through, I was really excited to try some of the unique recipes.
Before I had a chance to make anything, Heidi featured this quinoa recipe on her blog, 101 Cookbooks.
A few days later I gave it a shot. Unfortunately, I was pretty disappointed. I only had a bite. It was not appealing to me at all beyond that. I think it was the dill - I don't think I like dill - and the over-lemon flavor. I had actually had doubts about putting in that much lemon juice, but I talked myself out of it and did it anyway. Heidi halved the amount of currants, which sounded like a really good idea AFTER I had already made it, and she also added feta, which was kind of a "duh" moment for me... how did I not think of that? It was on the recipe page as a suggested variation!
I also tried Heidi's suggestion of making quinoa patties with the leftovers. I only had a bite of these as well. I burned most of them (yay!) and they were pretty dry and needed some kind of sauce BUT I liked the mix much better in patty form than I did originally. Unfortunately, I doubt I will be making this again. If I do attempt it, I will be trying a variation that does not include dill or so much lemon juice. But I have a feeling that some of the other recipes in the book will make up for this.