Ingredients:
2 bay leaves
2 cups quinoa
4 tablespoons olive oil
1 butternut squash, peeled and diced
2 small zucchini, cut into 1 inch cubes
2 bunches green onions, chopped
1 (16 ounce) cans of drained black beans
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 cup dried apricots, diced
1 cup dried cranberries ( and or or cherries)
1 lemons
Directions:
Boil 4 cups of water, season with bay leaves and salt.
Add quinoa and return to a boil.
Reduce heat, cover ad simmer for about 20 minutes, until water is absorbed.
Remove from heat, take out bay leaves and let cool.
Meanwhile, heat 3 tbsp of oil in a frying pan.
Saute squash and zucchini-season with salt, pepper, and lemon pepper (if you have it) until slightly browned.
Combine veggies and quinoa.
Drizzle on remaining oil.
Stir in onions parsley, mint, apricots, and cranberries, then the black beans.
Grate in lemon peel and squeeze on lemon juice to taste.
Season with salt and pepper to taste.
Servings: 8
Time preparation: 30 min.
Time total: 75 min.