Quinoa Stuffing Recipe

Name: Quinoa Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bay leaves; 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; 1 lemon

Servings: persons

3 bay leaves
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
1 lemon

1
Boil 4 cups water; season with bay leaves and salt.
2
Add quinoa and return to a boil.
3
Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water.
4
Remove from heat; remove bay leaves and let cool.
5
Meanwhile, heat 3 tbsp oil in a frying pan.
6
Saute zucchini and squash season with salt and pepper until slightly browned.
7
Combine vegetables and quinoa.
8
Drizzle on remaining 1 tbsp oil.
9
Stir in onions, apricots, cranberries, parsley, and mint.
10
Grate in lemon peel and squeeze on lemon juice to taste.
11
Season with salt and pepper.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bay leaves, 2 cups quinoa, 1/4 cup olive oil, 2 small zucchini, cut into 1-inch cubes, and more.

Yes, Quinoa Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Stuffing

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