Mushroom Fennel Quinoa Stuffing Servings: 7 • Size: 3/4 cup Calories: 136 • Fat: 4 g • Carb: 21 g • Fiber: 3 g • Protein: 5 g • Sugar: 1.5 g Sodium: 113 mg Ingredients: 1 cup uncooked quinoa, rinsed well 1 1/2 cups 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 Directions: 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.
Posted on: Tue, 26 Nov 2013 09:19:08 +0000
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