Mushroom Fennel Quinoa Stuffing
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Mushroom Fennel Quinoa Stuffing
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This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.
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Ingredients
- 1 cup quinoa rinsed well, uncooked
- 1 1/2 cups chicken broth vegetarians use veggie broth, low sodium
- 1 tbsp olive oil
- 1 onion diced, small
- 3/4 cup fennel (diced)
- 1/2 cup celery (diced)
- 1/2 cup carrot diced
- 8 oz mushrooms fresh, sliced
- salt fresh cracked, to taste
- black pepper fresh cracked, 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.
Nutrition Information
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Serving
3/4 cup
Calories
136kcal
(7%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
4g
(6%)
Sodium
113mg
(5%)
Fiber
3g
(12%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 136kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 113mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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