Cook quinoa and lentils in two separate pots according to package instructions, using 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!