Thanksgiving Quinoa Stuffing

• 2 cups water
• 2 cups low-sodium chicken broth
• 2 cups quinoa
• 4 Tbsp. olive oil
• 1 cup celery, chopped
• 1 cup mushrooms
• 1/2 cup carrots, peeled and chopped
• 1/2 cup walnuts, chopped
• 1 cup squash, peeled and diced
• 2 stalks green onions, chopped
• 1/2 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 2 Tbsp. fresh mint, chopped
• 1 tsp. dried ground sage
• 1 tsp. dried thyme
• Light oil cooking spray

Preheat oven to 350 degrees. In a large pot, bring water and chicken broth to a boil. Add the quinoa and bring back to a boil. Cover and reduce heat to a simmer for about 20 minutes. Once the quinoa has absorbed the water, take off stove and allow to cool. Add 3 Tbsp. olive oil to a pan. When hot, add squash and carrots and sauté until they begin to brown, then add celery, mushrooms, and green onions. Let the vegetables brown, and then remove from heat and mix into the quinoa. Add walnuts, cranberries, sage, thyme, parsley, mint, and 1 Tbsp. of oil into mixture. Spray a thin coating of cooking spray onto a 9-by-13-inch baking pan, and smooth mixture into pan. Cover with foil and bake for 15 minutes. Then, remove the foil and bake for another 5 minutes, until brown.