JEWELED QUINOA

3 bay leaves
2 c. quinoa
2 large zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
1 c. dried cranberries
1/2 c. golden raisins
1 c. fresh parsley, chopped
1 c. fresh mint, chopped (optional)
1 lemon

1. Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool.

2. Steam zucchini and squash in microwave with a plate on top or in a steamer.

3. Combine vegetables and quinoa. Stir in raisins, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.

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I omitted the mint because I couldn't find any, but I think it would be slightly better with it.

I'm going to make this for Thanksgiving to serve with the turkey.