Squash and Quinoa Pilaf

^1/2 cup quinoa
2 tbsp extra virgin olive oil
2 small summer squashes or zucchini, coarsely shredded
^1/2 tsp ground cumin
1^1/2 cups water

Add water and quinoa and stock to a saucepan with 1 tbsp oil and bring to a boil over medium-high heat. Cover and simmer 20 minutes till quinoa is translucent.

Sauté squash and cumin in remaining 1 tbsp oil in frying pan 3 - 5 minutes over medium-high heat.

Remove from heat and add squash to quinoa and mix before feeding to baby.

Note: to store, refrigerate cooled squash and quinoa pilaf in an airtight container for up to 3 days or fill ice-cube trays or larger container to freeze up to 3 months.