Mushroom Fennel Quinoa Stuffing
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1/2 cup)
- Celery (1/2 cup)
- Mushrooms, fresh (8 oz)
- Onion, small (1)
- Canned Goods
Chicken broth, low sodium (1 1/2 cups)
- Cooking & Baking
- Fennel (3/4 cup)
- Olive oil (1 tbsp)
- Salt and fresh cracked pepper (1)
- Pasta & Grains
- Quinoa (1 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
104 people saved this recipe.
