Description
Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.
Ingredients
- 4 cups vegetable stock
- 2 cups quinoa
- ΒΌ cup olive oil
- 1 butternut squash – peeled, seeded, and diced
- 2 small zucchinis, cut into 1-inch cubes
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime, juiced, or to taste
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 8