Thanksgiving is a great time for loved ones to get together and share the holiday with one another. One great way to show appreciation and thanks for one another’s company is to remember to be inclusive. Whether for lifestyle or health reasons, some attendees of your Thanksgiving dinner may be either vegetarian or need or want a gluten-free alternative to traditional stuffing. This recipe will please them and anyone who craves great flavor with fewer calories! Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain. This recipe can be used to stuff a turkey or served as a side dish.
Prep Time: 25 minutes
Cook Time: 25 minutes
- 4 cups vegetable stock
- 2 cups quinoa
- ¼ cup olive oil
- 2 small zucchinis, cut into 1-inch cubes
- 1 butternut squash – peeled, seeded, and diced
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime
- In a saucepan, bring vegetable stock to a boil. Reduce heat to low. Add in quinoa and stir. Cover the pan and simmer until quinoa absorbs the liquid (approximately 10 to 15 minutes). Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir in the zucchini and butternut squash 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.
Spice It Up!
Want to bring out the flavors even more? Consider adding a combination of spices such as rosemary, sage, pepper, Himalayan salt, cumin, ground jalapeno pepper, and/or Cuban seasoning to the olive oil in the pan and cooking them for a minute or two before adding in the zucchini and squash.
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