Mushroom Fennel Quinoa Stuffing

November 15, 2016


Here is an alternative to the traditional Thanksgiving stuffing.  The best part about this savory side dish is that it is packed with protein and a gluten free alternative.



1 cup uncooked quinoa, rinsed well

1 1/2 cups low sodium chicken or vegetable 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 fresh mushrooms

salt and pepper to taste



1.  Cook rinsed quinoa in broth according to package directions.

2.  While quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté for 1 minute.

3.  Add the fennel, celery, and carrots, salt and pepper to taste;  Cook about 12-15 minutes over medium heat until vegetables are soft.

4.  Add the mushrooms to the pan and cook , stirring 5 minutes, then cook covered for 2 minutes or until the mushrooms are cooked through. 

5.  Add the cooked quinoa to the pan and mix well.

Makes 5 1/4 cups



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