Quinoa with Currants, Baked Feta and Broccoli

This is adapted from 101cookbooks.com. I never used the sesame seeds or dill, the lemon and currants seems to provide enough flavour. I also doubled the amount of quinoa. The key is the baked feta for this recipe. 

original recipe here

olive oil 1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
2 cups water
1/4 cup / 1 oz / 30g dried currants
1 lemon
2 sm-med zucchini or broccoli or other vegetable
4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill
1 block feta cheese 
couple of garlic cloves

Peel the skin off a lemon. Chop skin finely and mix with 1/2 cup or so olive oil and couple of cloves of chopped garlic. Chop the feta into squares and arrange on a baking tray. Spoon on oil lemon mixture and bake in oven at about 100 for 15-20 mins or so. 

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don't want to overcook the quinoa, and have it go to mush.

When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini (or broccoli), juice of one lemon, sesame seeds, dill, baked feta, remaining green onions.