Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.63 Kcal (3101 kJ) | ||
| Calories from fat | 89.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Sodium | 18599.58mg | 775% | |
| Potassium | 560.86mg | 12% | |
| Total Carbs | 138.01g | 46% | |
| Sugars | 19.13g | 77% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.5mg | 20% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 312.74 Kcal (1309 kJ) | ||
| Calories from fat | 37.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 15% | |
|---|---|---|---|
| Sodium | 7853.87mg | 775% | |
| Potassium | 236.83mg | 12% | |
| Total Carbs | 58.27g | 46% | |
| Sugars | 8.08g | 77% | |
| Dietary Fiber | 2.49g | 24% | |
| Protein | 2.96g | 14% | |
| Vitamin C | 7.3mg | 29% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.5mg | 20% | |
| Calcium | 22.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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