2 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 cup quinoa
3 tablespoons olive oil, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 cup sliced mushrooms
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Salt and pepper to taste
1. Bring broth, bay leaf and salt to boil in soup pot.
2. Add quinoa and return to boil, cover, reduce heat and simmer 20 minutes or until quinoa absorbs liquid. Remove from heat, discard bay leaf and cool.
3. Heat 2 tablespoons oil in large skillet and sauté vegetables until lightly browned. Add to quinoa.
4. Drizzle remaining oil and lemon juice over mixture. Stir in dried fruit, herbs, salt and pepper.