Quinoa Stuffing

Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 387 Calories

Ingredients

• 1 cup dried cranberries
• 1 cup chopped fresh parsley
• 1 bunch green onions, chopped
• 4 cups vegetable stock
• 2 cups quinoa
• 1 butternut squash - peeled, seeded, and diced
• 2 small zucchinis, cut into 1-inch cubes
• 1 cup diced dried apricots
• 1 lime, juiced, or to taste
• 0.25 cup olive oil

Recipe Instructions

Step 1

Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.