Sweet Potato, Cranberry, and Quinoa Stuffing
[Vegan, Gluten-Free]

To Make the Quinoa:

1. In a medium sized pot bring 1 1/4 cups of vegetable broth to a boil. Add the quinoa and bay leaf, salt, and pepper, then stir. Set to low heat and simmer with a lid on for 10 minutes.
2. Turn off the heat and allow the quinoa to steam for 10 minutes.

To Make the Vegetables:

1. Heat 1/4 cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic, and sage.
2. When fragrant, add in the sweet potato and zucchini and cook covered for 5 minutes.
3. Then, remove the cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).

To Make the Stuffing:

1. Preheat your oven to 375°F.
2. Mix the quinoa with the vegetable mixture together and the last 1/2 cup of vegetable broth. Place into an oven-safe dish and bake for 20 minutes.
3. Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley, and lemon. Toss to combine.