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. Read on for the recipe!
Zucchini, Squash, and Mint Quinoa Stuffing
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
- Boil four 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 three tablespoons of oil in a frying pan. Sauté the zucchini and squash and season with salt and pepper until slightly browned.
- Combine vegetables and quinoa. Drizzle on the remaining one 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.