A Lighter Quinoa Stuffing Recipes

Steps:

• 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.

Steps:

• In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center. Serve.

Steps:

• Preheat the oven to 350°F.
• Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
• Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
• Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
• Garnish with parsley before serving.

Steps:

• Boil 4 cups of water, season with bay leaves and salt.
• Add quinoa and return to a boil.
• Reduce heat, cover ad simmer for about 20 minutes, until water is absorbed.
• Remove from heat, take out bay leaves and let cool.
• Meanwhile, heat 3 tbsp of oil in a frying pan.
• Sauté squash and zucchini-season with salt, pepper, and lemon pepper (if you have it) until slightly browned.
• Combine veggies and quinoa.
• Drizzle on remaining oil.
• Stir in onions parsley, mint, apricots, and cranberries, then the black beans.
• Grate in lemon peel and squeeze on lemon juice to taste.
• Season with salt and pepper to taste.