1/4 cup organic dried cranberries, roughly chopped
1/4 cup chopped fresh parsley
Juice of 1/2 a lemon
1 garlic clove
1 tablespoon fresh sage, finely chopped
1/4 cup toasted pecans
fresh black pepper, to taste
In a medium sized pot bring 1 1/4 cups of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat (do not lift lid!) and allow the quinoa to steam for 10 minutes.
Heat 1/4 cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic and sage. When fragrant, add in the sweet potato and zucchinis and cook covered for 5 minutes. Then remove cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).
Preheat your oven to 375 degrees.
Mix the quinoa with the veggie mixture together and the last 1/2 cup of vegetable broth. Place into an oven safe dish and bake for 20 minutes.
Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley and lemon. Toss to combine.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie