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Quinoa Stuffing with Apricots and Cranberries
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Brief Description
Gluten-free side-dish with quinoa, dried apricots and cranberries works great for Thanksgiving; best as side dish instead of actually stuffing the turkey.
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Main Ingredient
quinoa
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Category: Side dishes
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Nov 18, 2014
Number of Servings:
Ingredients:
- 4 cups - vegetable stock
- 2 cups - quinoa
- 1/4 cups - olive oil
- 1 - butternut squash peeled, seeded, diced
- 2 - small zucchinis cut into 1-inch cubes
- 1 bunches - green onions chopped
- 1 cups - diced dried apricots
- 1 cups - dried cranberries
- 1 cups - chopped fresh parsley
- 1 - lime, juiced to taste
Directions:
1. 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.
2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini 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.
3. Best served as a side dish since it will turn mushy if used to stuff the turkey or bird.
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