You may also like
Categories:
bay leaves quinoa olive oil butternut squash zucchini green onions black beans fresh parsley mint apricot cranberries lemon
Viewed: 45 - Published at: 7 years agoIngredients
- 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) canof drained black beans
- 1 cup fresh parsley, chopped
- 1 cup of fresh mint, chopped
- 1 cup dried apricot, diced
- 1 cup dried cranberries (and or or cherries)
- 1 lemon
Method
- 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.
