Bring vegetable stock to the boil in a saucepan, reduce heat to low and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
Heat olive oil in a large frying over medium heat. Cook and stir butternut squash and courgette in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the green onions, cranberries, Super Seed Sprinkles and parsley into the stuffing. Drizzle with lime juice to taste