4 C. vegetable stock
2 C. quinoa
1/4 C. EVOO
1 butternut squash, peeled, seeded and diced
2 small zucchinis, cut into 1-in cubes
1 bunch green onions, chopped
1 C. dried apricots, diced
1 C. dried cranberries
1 C. fresh parsley, chopped
1 lime, juiced, or to taste
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, 15-20 minutes. Remove from heat.
Heat EVOO in a large skillet over medium heat. Cook and stir butternut squash and zucchinis into 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.