Mushroom Fennel Quinoa Stuffing

Nov 5 2014

This savory, comforting, and healthy twist on traditional stuffing is a terrific addition to any fall meal. Recipe Courtesy of

Serves 7 

Dietitian's Tip: 

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!

Nutrition Information: 

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