MUSHROOM FENNEL QUINOA STUFFING

136 Cals 5 Protein 21 Carbs 4 Fats
TOTAL TIME:
30 mins
YIELD:7 SERVINGS
COURSE:Side Dish
CUISINE:American
This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.
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
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.
Serving: 3/4 cup, Calories: 136kcal, Carbohydrates: 21g, Protein: 5g, Fat: 4g, Sodium: 113mg, Fiber: 3g, Sugar: 1.5gBlue Smart Points:3Green Smart Points:3Purple Smart Points:1Points +:3