INGREDIENTS
1 1/4 cups quinoa
2 1/2 cups vegetable broth
1 medium onion, finely diced
1 cup zucchini, cubed
1/2 cup butternut squash, cubed
1 tablespoon coconut oil (may substitute olive oil)
1 cup dried cranberries
1 cup fresh parsley, chopped
1/4 cup green onions, chopped Sea salt, to taste
Freshly ground pepper, to taste
INSTRUCTIONS
Rinse quinoa. Bring vegetable broth and quinoa to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand five minutes. Fluff with a fork. Set aside. Over medium heat, fry onion, zucchini and squash in coconut oil until onions are translucent and vegetables are cooked. Combine onion, zucchini, squash and quinoa. Stir in cranberries, parsley and green onions.
Season with salt and pepper.
