A Lighter Quinoa Stuffing

Name: A Lighter Quinoa Stuffing
Ingredients: 2 bay leaves; 2 cups quinoa; 4 tablespoons olive oil; 1 butternut squash, peeled and diced; 2 small zucchini, cut into 1 inch cubes; 2 bunches green onions, chopped; 1 (16 ounce) canof drained black beans; 1 cup fresh parsley, chopped; 1 cup of fresh mint, chopped; 1 cup dried apricot, diced; 1 cup dried cranberries (and or or cherries); 1 lemon

12 ingredients

11 steps

Ingredients

2 bay leaves
2 cups quinoa
4 tablespoons olive oil
1 butternut squash, peeled and diced
2 small zucchini, cut into 1 inch cubes
2 bunches green onions, chopped
1 (16 ounce) canof drained black beans
1 cup fresh parsley, chopped
1 cup of fresh mint, chopped
1 cup dried apricot, diced
1 cup dried cranberries (and or or cherries)
1 lemon

Directions

1

Boil 4 cups of water, season with bay leaves and salt.
2

Add quinoa and return to a boil.
3

Reduce heat, cover ad simmer for about 20 minutes, until water is absorbed.
4

Remove from heat, take out bay leaves and let cool.
5

Meanwhile, heat 3 tbsp of oil in a frying pan.
6

Saute squash and zucchini-season with salt, pepper, and lemon pepper (if you have it) until slightly browned.
7

Combine veggies and quinoa.
8

Drizzle on remaining oil.
9

Stir in onions parsley, mint, apricots, and cranberries, then the black beans.
10

Grate in lemon peel and squeeze on lemon juice to taste.
11

Season with salt and pepper to taste.