Quinoa with Currants, Dill, and Zucchini

INGREDIENTS

• 1 tablespoon extra-virgin 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, grated on box grater
• 4 tablespoons toasted sesame seeds
• 4 tablespoons chopped fresh dill
• feta cheese, crumbled - as much or as little as you like