Squah & Quinoa Pilaf

Ingredients:

• quinoa (1/2 cup)
• extra-virgin olive oil (2 Tbsp)
• baby's stock or water (1 1/2 cups)
• summer squashes or zucchini (2 small, coursely shredded)
• ground cumin (1/2 tsp)

Directions:

• In a saucepan, 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 summer for 20 minutes.  Quinoa will be translucent.
• While quinoa is cooking, in a small frying pan over medium-high heat, heat remaining 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.

*Taken from Cooking for Baby*