QUINOA STUFFING
(Adapted from Healthy Divas)

4 cups water
2 bay leaves
Sea salt to taste
2 cups quinoa (always rinse first)
4 tbs extra virgin olive oil
1 butternut squash peeled and diced.
2 small zucchini, cut into 1 inch cubes
2 bunches green onions, diced
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 cup dried cranberries
1 cup pecans
1 16 oz. black beans rinsed and drained.

Boil 4 cups of water, season with bay leaves and salt.
Add quinoa and return to boil. Reduce heat, cover and simmer 20 minutes until water is absorbed. Remove from heat, take out bay leaves and let cool.
Meanwhile, heat 3 tbs oil in frying pan. Saute squash and zucchini – season with salt and pepper until slightly browned. Combine veggies and quinoa. Drizzle with oil. Stir in onions, parsley, mint, cranberries, nuts and black beans. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.
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