RECIPE: Quinoa Stuffing
Looking for a complex carbohydrate side dish for the holidays? We’ve got the recipe for you! This Quinoa Stuffing has complex carbohydrates, fiber, protein, and tons of festive holiday flavors.
Quinoa Stuffing
Makes 5 servings
Serving Size: ½ cup
Ingredients:
- 1/3 cup Quinoa, dry
- ¼ tsp Salt
- ½ each Whole bay leaf
- ¾ cup Water
- 3 oz Zucchini, cubed
- 3 oz Yellow squash, cubed
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 2 tsp Olive oil
- 3 each Green onions, sliced ½” pieces
- ¾ oz Dried apricots
- ¾ oz Dried cranberries
- 3 Tbsp Italian parsley, fresh, chopped
- 2 ½ tsp Mint, fresh, chopped
- 1 tsp Lemon juice
- ¼ tsp Lemon zest
- ½ tsp Olive oil
Directions:
- Boil water and season with bay leaf and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer for about 20 minutes, until quinoa absorbs the water. Remove from heat, remove the bay leaf, and let cool.
- While the quinoa is cooking – heat oil in a pan and sauté the zucchini and yellow squash, season with salt and pepper. Sauté until lightly browned. Combine vegetables and quinoa.
- Drizzle on ½ tsp oil and stir in green onions, apricots, cranberries, parsley, and mint. Grate in lemon zest and squeeze on lemon juice to taste. Season with salt and pepper.
- Portion out ½ cup stuffing and enjoy!