• Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 6

Mushroom Quinoa Stuffing

  • Recipe Submitted by on

 Ingredients List

  • 1 cup uncooked quinoa, rinsed if not the pre-rinsed type
  • 1 TBS olive oil, divided
  • 2 cups low sodium vegetable broth
  • 1 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 10 oz. sliced button mushrooms
  • fresh ground black pepper, to taste


Heat 1/2 TBS olive oil in a medium sized saucepan. Add in quinoa and stir until evenly coated. Cook for about one minute on med-high heat. Stir in broth, poultry seasoning, and salt. Bring to boil. Reduce heat to low and cover. Simmer for 15 - 20 minutes or until all the liquid has been absorbed.
In a small non-stick skillet, heat the other 1/2 TBS of olive oil over med-high heat. Add in the onion, celery and mushrooms. Cook until the vegetables are tender, about 8 - 10 minutes.
Combine cooked quinoa with vegetables. Season with black pepper.

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