Some people dream of the traditional stuffing that will grace their family table, while others, well, would rather have a helping of healthier stuff. If you're in the latter group, this nontraditional quinoa stuffing is just what you need. Instead of meat-heavy bread, this light, fluffy veggie-filled dish is less stuffing than quinoa salad, but the Fall flavors of zucchini, butternut squash, and dried cranberries make this a fitting complement to your Thanksgiving turkey.
- 3 bay leaves
- Salt, to taste
- 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
- Boil 4 cups water and season with bay leaves and salt. Add quinoa and return to a boil.
- Reduce heat, cover, and simmer about 20 minutes, until the quinoa absorbs water. Remove from heat, remove bay leaves, and let cool.
- Meanwhile, heat 3 tablespoons of oil in a frying pan. Sauté the squash and zucchini, and season with salt and pepper until slightly browned.
- Combine vegetables and quinoa. Drizzle on the remaining 1 tablespoon of oil. Stir in the onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze lemon juice to taste. Season with salt and pepper.
Source: Calorie Count
- Side Dishes
- 10 servings