In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.
In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.
In a large bowl, place cooked rice. In a medium sized skillet, melt butter over medium high heat and add zucchini, garlic, corn and agave. Cook until heated through.
Add skillet contents to cooked rice. Add scallions and lemon juice. Season with salt and pepper and stir to combine.
Serve immediately.
Wine Pairing: Earth Pinot Noir
In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.
In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.
Refrigerate before serving.
In a small saucepan, cook cranberries, sugar and water on low until the cranberries start to pop and the skin begins to loosen; about 5 minutes.
Add the chopped apple, the zest and juice of both the lemon and orange. Cook for an additional 15 minutes.
Remove from heat and ladle into a serving dish. Refrigerate and serve chilled.
