4 cupschicken stock 2 cupsquinoa 0.25 cupolive oil 1butternut squashpeeled, seeded, and diced 2zucchinicut into 1-inch cubes 1 bunchgreen onionschopped 1 cupapricots, drieddiced 1 cupcranberries, dried 1 cupparsleychopped 1limesjuiced

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.
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.
3. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.