Recipe Library
Mushroom Fennel Quinoa Stuffing
Quinoa simmers in broth until tender while onion, fennel, celery, carrots, and mushrooms cook down in olive oil, releasing their savory juices. The grains soak up every drop, delivering a hearty bite filled with earthy mushroom depth and sweet fennel perfume.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 7
Nutrition per Serving
- Calories
- 136
- Protein
- 5g
- Carbs
- 21g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 2g
- Sodium
- 113mg
Ingredients
- 1 cup uncooked quinoa (rinsed well)
- 1 1/2 cup 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
Instructions
- Cook rinsed quinoa in broth according to package directions.
- 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.
- 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.