Instructions
Place the quinoa in a strainer and rinse thoroughly with cold water.
Bring 1-3/4 cups water to a boil, add the quinoa, stir, lower the heat and simmer, covered, for , or until all the liquid has been absorbed.
Remove the pan from the heat and spoon the quinoa into a bowl to cool.
While the quinoa is cooking, cook the broccoli in simmering water for or until tender.
Drain, let cool and add to the quinoa.
Heat one tablespoon olive oil in a sauté pan over medium heat.
Add the squash and scallions and cook for to soften the vegetables slightly.
Add the garlic and cook briefly.
Spoon the vegetables into the bowl with the quinoa.
Add the tomatoes and toss ingredients to distribute them evenly.
In a separate bowl, combine the lemon juice, remaining olive oil and salt and pepper to taste; mix well.
Pour over the quinoa mixture and toss.
Let rest for at least before serving.
Makes 4 servings