How to make it

  • In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini.
  • Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    Very tasty.
    See Comforting Quinoa Squash Soup for more slurpings.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I had to pause for several minutes and just look at that beautiful Quinoa Squash Soup. Perfectly timed as I mentioned I have an abundances of zucchini. I love the addition of the apricot nectar in this comforting recipe.
    High Ten Joymarie
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    " It was excellent "
    sday5 ate it and said...
    This sounds healthy and very tasty.
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