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Recipe: Grilled Zucchini with Blackberry Compote
By: Cathy Christensen
Posted: May 7, 2010
page 6 of 8
1. Sauté onions and garlic until translucent.
2. Add red and yellow quinoa and water, and cook covered until water is absorbed. Allow to cool.
3. Sauté carrots and celery until soft, then combine with quinoa mixture. Allow to cool.
4. Mix in apples, cherries, nuts, spices, salt, pepper and dark maple syrup.
Preparation for compote: