Quinoa Stuffing Recipe

Recipesfull introduces to you: Popular Recipes. (Quinoa Stuffing Recipe). Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

Brief

Prep 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Quinoa Stuffing Recipe

Ingredients

4 cups vegetable stock

2 cups quinoa

¼ cup olive oil

1 butternut squash - peeled

seeded

and diced

2 small zucchinis

cut into 1-inch cubes

1 bunch green onions

chopped

1 cup diced dried apricots

1 cup dried cranberries

1 cup chopped fresh parsley

1 lime

juiced

or to taste

Side Dish

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Quinoa Stuffing Recipe

Servings Per Recipe:8

Calories: 386.9

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 70.7g 23%

Dietary Fiber: 9.9g 40%

Sugars: 24.1g

Fat: 9.8g 15%

Saturated Fat: 1g 5%

Vitamin A Iu: 15632.4IU 313%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.3mg 19%

Vitamin C: 48.7mg 81%

Folate: 74.5mcg 19%

Calcium: 116mg 12%

Iron: 2.5mg 14%

Magnesium: 63.4mg 23%

Potassium: 840.4mg 24%

Sodium: 257.5mg 10%

Thiamin: 0.2mg 17%

Calories From Fat: 88.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.