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Ingredients

• 3 bay leaves
• 2 cups quinoa
• 1/4 cup olive oil
• 2 small zucchini, cut into 1-inch cubes
• 1 butternut squash, peeled and diced
• 2 bunches green onions, chopped
• 1 cup dried apricots, diced
• 1 cup dried cranberries
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 lemon

Description

A Healthier Thanksgiving Dish Your Guests Will Gobble Up

Self