For a super-crisp oatmeal streusel topping and a delicate and moist apple interior, air fry your apple crisp. Eat it directly out of the air fryer or top with ice cream, whipped cream, and caramel sauce.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups vegetable stock
- 2 cups quinoa
- ¼ cup olive oil
- 1 butternut squash – peeled, seeded, and diced
- 2 small zucchinis, cut into 1-inch cubes
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime, juiced, or to taste
Instructions
- 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.
Reviews
This is delicious. As I was missing some of the ingredients in my kitchen, I made some substitutes: a red pepper for the zucchinis, farro for the quinoa and a shallot for the green onions and I omitted the lime. It was still delicious!
The only change I made was to roast the vegetables in the oven before I cooked them in a bit of oil. This is a nice group of flavors. When I cut the recipe in half, I still had enough to easily serve four. That’s good by me because I will gladly have it again.
Absolutely delicious. I did replace apricots with prunes and craisins with raisins as I did not have them on hand. Flavor was wonderful.
Made this for the first time tonight. On others’ comments about being bland, I added spices to the olive oil in the pan and cooked them for a minute or two before adding in the zucchini and squash. The spices I added to the olive oil were rosemary, sage, pepper, Himalayan salt, cumin, ground jalapeno pepper, Cuban seasoning, McCormick Vegetable Grill Mates spice. Roasting the spice for a minute helps bring out the flavors even more. I used peeled/cubed squash from Costco. I felt it was a little too big still and cut the chunks in 1/4’s until they were more diced than cubed. I halved the recipe and glad I did. Even then it was still quite a lot. Would definitely still serve 5-6 people. Hubby and daughter (who loves quinoa) really liked it. Served it with Crispy Parmesan Tilapia (from Spendwithpennies). Would make again.
Makes a ton! Very good flavor! We used dry fruit mix in place of appricot
Yes, based on the comments I added 4 cloves of garlic minced, 1tsp Himalaya salt, nd 2tsp Farm marsala. Yum perfect!
Loved every bite. Not the same old dressing from year after year. Clean, nutritious, delicious!
I never thought of using quinoa as stuffing, but with a diabetic boyfriend it was a great idea! We used a quinoa/brown rice/red lentil blend and tossed in some sausage, pear, and pecans instead of the squash. It was very tasty and worked well for our healthier version of the traditional Thanksgiving meal!
It made a lot of stuffing.
It’s good, easy and filling
Nearly a 5-star (maybe after we make it again?) Very yummy and healthy blend! Flavor preferences are anti-apricot, so we used a little more dried cranberries. Really nice flavor and colors for this dish!
I made this for my daughter, who loves quinoa dishes. Her eyes rolled back in her head, she was so happy. I’d just suggest adjusting parsley to taste and cooking the veggies to the doneness you prefer. She asked me to portion it out to take for school lunches this week. Thanks for the recipe!
I don’t think I’ve ever given a bad review but I didn’t like this at all. No flavor, I really wanted to like this since it was a healthy dish.
I was looking for a vegetarian dish for Thanksgiving that could be made ahead of time and served cold and chose this recipe with a few additions for increasing flavor as many of the reviews suggested it to be bland. First off, I toasted the quinoa before cooking which I find adds great flavor to any quinoa dish. Secondly, I was looking for the dish to be sweet and savory so the other additions included one caramelized yellow onion , 2 cloves of roasted elephant garlic and used fresh rosemary to round out the savory. I used lemon juice in place of lime juice as well.
It turned out great! I brought it to Thanksgiving dinner as a vegan dish, and everyone loved it!!! I left out the olive oil to reduce the calories, and it still turned out great.
This was good, I added some cumin, I stuffed the turkey with it and put the rest in a casserole dish in the oven. There was no difference really in the taste between the two methods. It doesn’t taste like stuffing, it’s just a quinoa side dish. I was looking for a gluten free stuffing, that would adddress my craving. So my search continues.
I followed directions as written. It is absolutely wonderful! Although this recipe makes quite a lot! I plan on freezing some, The flavor is pretty good without seasoning.
nice
My family, including my 9 yr old daughter, loved it. This be a regular family meal.
VERY bland. Made it exactly as written. Needs spices at the very least.
I did a few things differently, per the reports of blandness. I wasn’t looking for a vegetarian dish either, so I used chicken stock to boil the quinoa. I also roasted the vegetables with coconut oil and light salt and pepper. To achieve a real “stuffing” tate, I added sage and a bit more pepper, 1 can of condensed cream of chicken and 1 can of cream of mushroom (both low sodium, fat free) soup. I was amazed that I whipped up everything I love about thanksgiving without all of the calories or work!