Ingredients
2
small zucchini, cut into 1-inch cubes
1
butternut squash, peeled and diced
2
bunches green onions, chopped
1
cup dried apricots, diced
1
cup fresh parsley, chopped
1
cup fresh mint, chopped
Directions
1.
Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash season with salt and pepper until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.
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