Mushroom Fennel Quinoa Stuffing
This savory, comforting, and healthy twist on traditional stuffing is a terrific addition to any fall meal. Recipe Courtesy of Skinnytaste.com.
Quinoa boosts the protein and fiber content while pairing nicely with the vegetable medley. For an extra level of flavor, try adding a sprinkle of dried sage or handful of dried cranberries. Serve by itself as a vegetarian side dish or alongside roasted chicken or turkey to make it a meal.
1 cup uncooked quinoa, rinsed
1 ½ cups low sodium chicken broth or vegetable broth
1 tablespoon olive oil
1 small onion, diced
¾ cup fennel, diced
½ cup celery, diced
8 ounces fresh mushrooms, sliced
¼ teaspoon salt
½ teaspoon pepper
Rinse quinoa well and add to a pot with broth of choice. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15 to 20 minutes, or until all the liquid has been absorbed.
While the quinoa is cooking, heat a large sauté pan over medium heat. Add olive oil then the diced onion, sautéing for one minute. Add the fennel, carrots, celery, salt, and pepper. Cook for about 12-15 minutes until vegetables are soft. Stir in the mushrooms and cook for 5 minutes. Cover the pan and cook for an additional 2 minutes until the mushrooms have released their juices. Add the cooked quinoa to the pan and mix well. Enjoy!
147 calories, 4 g total fat, 0 g saturated fat, 20 g carbohydrates, 5 g protein, 3 g fiber, 119 mg sodium, 373 mg potassium, 53 mg magnesium, 26 mg calcium