About this recipe:An unconventional stuffing that's gluten free and packed with nutrients thanks to the quinoa. This can be used to stuff a turkey or just made as is and served as a vegetarian side dish.
950ml vegetable stock
60ml olive oil
1 butternut squash - peeled, seeded and diced
2 small courgettes, cut into 2cm cubes
1 bunch spring onions, chopped
125g dried apricots, chopped
125g dried cranberries
60g chopped fresh parsley
1 lime, juiced, or to taste
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Method Prep:25min › Cook:20min › Ready in:45min
Bring vegetable stock to the 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 frying over medium heat. Cook and stir butternut squash and courgette 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.