Mushroom Fennel Quinoa Stuffing

Ingredients

  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3/4 cup fennel, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 8 oz sliced fresh mushrooms
  • salt and fresh cracked pepper to taste

Steps

  1. Cook rinsed quinoa in broth according to package directions.
  2. While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.
  3. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well.

source skinnytaste

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