Quinoa Stuffing

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

1. Boil 4 cups water; season with bay leaves and salt.
2. Add quinoa and return to a boil.
3. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water.
4. Remove from heat; remove bay leaves and let cool.
5. Meanwhile, heat 3 tbsp oil in a frying pan.
6. Saute zucchini and squash season with salt and pepper until slightly browned.
7. Combine vegetables and quinoa.
8. Drizzle on remaining 1 tbsp oil.
9. Stir in onions, apricots, cranberries, parsley, and mint.
10. Grate in lemon peel and squeeze on lemon juice to taste.
11. Season with salt and pepper.

bay leaves, quinoa, olive oil, zucchini, butternut squash, green onions, dried apricots, cranberries, fresh parsley, fresh mint, lemon

Taken from www.epicurious.com/recipes/food/views/quinoa-stuffing-230192 (may not work)