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Holiday Quinoa Stuffing

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, 12–15 minutes. Remove from the heat. Heat oil in a large frying pan over medium heat, add squash and cook for 5 minutes until slightly browned. Add water, reduce heat, cover and cook for another 10 minutes. Add zucchini and green onion and cook for another 5 minutes. Stir the quinoa into the vegetables and gently mix apricots, cranberries and parsley into the stuffing. Cover and let rest for 5 minutes before serving. Drizzle with lime juice just before it is served.

Ingredients:

1)

vegetable stock : 4 cup

2)

quinoa : 2 cup

3)

olive oil : 0.25 cup

4)

butternut squash, diced, or 3 cups cubed frozen squash, thawed: 1

5)

water : 3 tablespoon

6)

small zucchini, cut into 1" cubes : 1

7)

bunch green onions, chopped : 1

8)

diced dried apricots : 0.5 cup

9)

dried cranberries : 0.5 cup

10)

chopped fresh parsley : 1 cup

11)

lime, juiced, to taste : 1

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