Quinoa Stuffing

By GuidingVegan

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

Details

Servings 10

Preparation

Step 1

Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash — season with salt and pepper — until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.