– Rinse quinoa.

– Bring vegetable broth and quinoa to a boil.

– Cover, reduce heat and simmer for 20 minutes.

– Remove from heat and let stand 5 minutes. Fluff with a fork. Set aside.

– Over medium heat, fry onion, zucchini and squash in coconut oil until onions are translucent and vegetables are cooked.

– Combine onion, zucchini, squash and quinoa.

– Stir in cranberries, parsley and green onions.

– Season with Herbamare and pepper.