Quinoa Stirfry


1-1/4 cups white Quinoa (always rinse)
2-1/2 cups vegetable broth (your choice)
1 medium onion, finely diced
1-1/2 cups butternut squash, cubed small
1 cup zucchini, cubed
1 tablespoon coconut or olive oil
1 cup dried cranberries, unsweetened
1 cup fresh parsley, chopped
1/4 cup green onions or chives, chopped
Sea Salt, to taste
Pepper, freshly ground


Rinse quinoa to remove natural coating. Bring broth and quinoa to a boil. Cover, reduce heat, and simmer for 20 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Set aside.

*Remove skin from squash and dice small. Over medium heat, fry onion, and diced squash in coconut oil until onions are translucent and squash is cooked. Add zucchini, and quinoa. Heat through. Stir in cranberries, fresh parsley, and green onions. Season with salt and pepper. Enjoy.


6 to 8 portions

Total Time

30 Minutes

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Requested for Christmas,

Requested for Christmas, Easter, and Thanksgiving dinners over the years. For a change I serve along-side 2 deluxe and tasty stuffings (one has garlic, spinach and fresh oysters cooked together), (the other has fruit, nuts, lean ground pork and plenty of Port) in opposite ends of the bird . Then I skip the standard veggie dishes -unless there are a lot of guests to fill up.
Many compliments!