Quinoa Stuffing Recipe

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Recipe adapted from Epicurious.com

Ingredients:

• 3 bay leaves
• 2 cups Alter Eco 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
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 lemon

Preparation:

Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash — season with salt and pepper — until slightly browned. Combine vegetables and quinoa. Combine green onions, apricots, cranberries, parsley, and mint in the same frying pan with the remaining 1 tbsp olive oil and cook for about 5 minutes. Grate in lemon peel and squeeze on lemon juice to taste. Combine all ingredients, season with salt and pepper.