RECIPE: Zucchini, Squash & Mint Quinoa Stuffing

INGREDIENTS:

• 3 bay leaves

• salt to taste

• 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

INSTRUCTIONS:

• Boil four cups water and season with bay leaves and salt. Add quinoa and return to a boil.
• Reduce heat, cover, and simmer about 20 minutes, until the quinoa absorbs water. Remove from heat, remove bay leaves, and let cool.
• Meanwhile, heat three tablespoons of oil in a frying pan. Sauté the zucchini and squash and season with salt and pepper until slightly browned.
• Combine vegetables and quinoa. Drizzle on the remaining one tablespoon of oil. Stir in the onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze lemon juice to taste. Season with salt and pepper.

Recipe & photo from PUPSUGAR!