1/2 c quinoa
2 tbsp EVOO
1 1/2 c Stock
2 summer squashes or zucchini, coarsely shredded
1/2 tsp ground cumin
In a sauce pan, toss quinoa in 1 Tbsp of oil to coat. Add stock and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 20 minutes. Quinoa will be translucent.
While quinoa is cooking, in a small frying pan over medium-high heat, heat remain 1 Tbsp olive oil. Add squash and cumin and saute until tender, 3-5 minutes.
Remove quinoa from heat. Add squash to quinoa and mix thoroughly before serving.
Store in refrigerator up to three days; freeze up to three months.
Source: Cooking for Baby
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