Recipe Swap - Zucchini and Quinoa Pilaf

Zucchini & Quinoa Pilaf

1/2 c. quinoa
2 T extra virgin olive oil, separated
1 1/2 c. stock (I use water and 1 1/2 tsp. soup base, you could also use bouillion)
2 small zucchini coarsely shredded**
1/2 tsp. ground cumin

In a saucepan, toss quinoa in 1 T olive oil to coat. Add stock and bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 20 minutes. While quinoa is cooking, in a medium frying pan over medium high heat, heat remaining oil. Add zucchini and cumin and saute until tender, about 5 min. Remove quinoa from heat. Add zucchini and quinoa and mix thoroughly before serving. Makes 2 cups (more depending on size of zucchini)

**May substitute summer squash for zucchini

THIS WORKS GREAT FOR BABY FOOD or a SIDE DISH :)
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