Warm Quinoa Salad with Sofrito

1. Put the quinoa, parsley sprig, cilantro sprig, and scallion greens into a saucepan with a lid. Add the 4 cups of water and t teaspoon of olive oil.  Bring to a boil, then cover, turn heat down to low and simmer for 20 minutes. Take off the heat and set aside, covered until you are ready to use it.

2. Meanwhile, make the sofrito. Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the shallots and gently sauté for 2-3 minutes or until they start to soften. Add the peppers and zucchini, cook for another 2-3 minutes until they start to soften. Add salt to taste, turn the heat down and partially cover.  Continue to cook until the shallots have started to caramelize and the other vegetables are very soft, about 10-15 minutes.

3. Remove the herbs and scallion greens from the quinoa. Fluff with a fork.

4. Remove the cover from the vegetables. Turn up to medium-high and add the ground cumin. Cook, stirring for 1 minute, then add the chopped parsley, cilantro, scallions, and lemon zest. Stir to mix well and cook for a minute to blend the flavors. Add the quinoa, a little at a time until the dish is about ½ quinoa ½ vegetables. Stir to mix. Just before serving, add the torn basil or mint leaves. Serve immediately.