This may not look like your average stuffing, but it is packed with nutritious reasons to make this dish for your next holiday meal!
To begin, using a base of quinoa instead of white bread adds protein, fiber and naturally occurring vitamins and minerals. Choosing to cook this quinoa in low sodium vegetable or chicken stock, and using lower-sugar brands of dried cranberries and apricots, ensures that this dish is heart-healthy and full of flavor.
While butternut and zucchini are two different types of squash, they are equally nutritious. Butternut squash is an excellent source of beta-carotene, which is converted to vitamin A in the body. Zucchini is a fantastic source of vitamin C and other antioxidants. Dried cranberries and apricots will further expand the vitamin- and mineral-profile of this dish. With all of these nutrients, how can you say no?! Give this recipe a try for your next holiday meal!
Preparation time: 25 minutes
Cook time: 20 hours
Ready in: 45 minutes
- 3 cups low sodium vegetable broth or chicken stock
- 1.5 cups quinoa
- ¼ cup olive oil
- 1 butternut squash – peeled, seeded, and diced
- 2 small zucchinis, cut into 1-inch cubes
- 1 bunch green onions, chopped
- ½ cup diced dried apricots
- ½ cup diced dried cranberries
- 1 cup chopped fresh parsley
- 1 lime, juiced, to taste
- 1-2 cloves of garlic (optional)
- Pinch of cinnamon, nutmeg and/or clove (optional)
- Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis 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 to taste.
285 Calories, 7g Protein, 9g Fat, 48g Carbohydrates, 8g Fiber, 63mg Sodium
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