In a large sauce pan, bring turkey stock to a boil, then add quinoa. Cover and reduce heat to simmer. After 10 minutes, quinoa should be cooked and tender. Turn heat off and cover. Toast walnuts in a dry frying pan until golden, about 4 minutes on medium-high. Put aside. In a large sauté pan, add butter and oil and heat on medium-high until bubbly. Add apples, onion, celery and scallions, and cook for 2 minutes. Add walnuts, quinoa, sage, thyme, parsley, salt and pepper. Stir to combine. Quinoa stuffing is ready to stuff inside your turkey or can be heated up in a covered casserole at 350ºF (180ºC) for 20 minutes.
Nutritional Information (per serving): Calories: 335; Protein: 12 g; Fat 16 g; Carbohydrates 40 g.