Quinoa Stuffing

Name: Quinoa Stuffing
Ingredients: 3 bay leaves; 2 cups quinoa; 1/4 cup olive oil; 2 small zucchini, cut into 1-inch cubes; 1 butternut squash, peeled and diced; 2 bunches green onions, chopped; 1 cup dried apricots, diced; 1 cup dried cranberries; 1 cup fresh parsley, chopped; 1 cup fresh mint, chopped; 1 lemon

11 ingredients

11 steps

Ingredients

3 bay leaves
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon

Directions

1

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

Add quinoa and return to a boil.
3

Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water.
4

Remove from heat; remove bay leaves and let cool.
5

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

Saute zucchini and squash season with salt and pepper until slightly browned.
7

Combine vegetables and quinoa.
8

Drizzle on remaining 1 tbsp oil.
9

Stir in onions, apricots, cranberries, parsley, and mint.
10

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

Season with salt and pepper.