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Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.
Ingredients
- 4 cups vegetable stock
- 2 cups quinoa
- ¼ cup olive oil
- 1 butternut squash – peeled, seeded, and diced
- 2 small zucchinis, cut into 1-inch cubes
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime, juiced, or to taste
Directions
Step 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.
Step 2
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat1g | 5% |
| Sodium258mg | 11% |
| Total Carbohydrate71g | 26% |
| Dietary Fiber10g | 35% |
| Total Sugars24g | |
| Protein9g | |
| Vitamin C49mg | 244% |
| Calcium116mg | 9% |
| Iron3mg | 14% |
| Potassium840mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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