About this recipe:We all know and love quinoa in refreshing salads, but it can also be used as a warm, tasty and filling stuffing, particularly ideal for big feasts such as Christmas. The beauty of this recipe is that it can be used to stuff a turkey for the meat eaters in the family, and it can also be cooked separately to accommodate vegan diets.
950ml vegetable stock
60ml olive oil
1 butternut squash - peeled, seeded, and diced
2 small courgettes, cut into 2.5cm (1 in) cubes
1 bunch spring onions, chopped
130g diced dried apricots
120g dried cranberries
60g chopped fresh parsley
1 lime, juiced, or to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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 pan 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 spring onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.