- Cook quinoa and lentils in two separate pots according to package instructions, using Organic Chicken Bone Broth instead of water.
- While the lentils and quinoa are cooking, boil the chopped parsnip (or sautee, if desired) for 3 to 5 minutes, or until soft but still al dente.
- Once both the lentils and quinoa are cooked, add them to a large mixing bowl, along with the steamed parsnip.
- Add the remaining ingredients for the stuffing and toss well to combine. Taste stuffing for flavor and add sea salt or additional seasoning to taste. Serve alongside your Thanksgiving feast!