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Printed Book:
72
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
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quinoa : 2 cup
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olive oil : 0.25 cup
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butternut squash, diced, or 3 cups cubed frozen squash, thawed: 1
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water : 3 tablespoon
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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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