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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.

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn’t like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.

Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.
Course: Side Dish
Cuisine: American
This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.
Total: 30 minutes
Yield: 7 servings
Serving Size: 3 /4 cup


  • 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


  • 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.

Last Step:

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Serving: 3 /4 cup, Calories: 136 kcal, Carbohydrates: 21 g, Protein: 5 g, Fat: 4 g, Sodium: 113 mg, Fiber: 3 g, Sugar: 1.5 g




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51 comments on “Mushroom Fennel Quinoa Stuffing”

  1. Pingback: Healthy Thanksgiving Side Dishes | OhioHealth

  2. This was my first time cooking quinoa, and I was very pleased. I omitted the fennel and carrots, added a splash of wine and some dried thyme, and called it quinoa pilaf. It was fabulous as a side to your Chicken and Mushrooms in Garlic White Wine Sauce. Can't wait to try some of your other quinoa recipes!

  3. Just made this! Left out fennel because I wasn't sure what it was, or where to find it in the store, so added lots of other vegetables, and I LOVED it. Since thanksgiving leftovers had run out, was craving some healthy versions of stuffing. I threw in some left over stuffing seasoning and it was just perfect. Not quite the same as traditional, bread soaked in butter stuffing, but awesome nonetheless, and I had no guilt eating this version. Will be making this a lot. Thanks Gina!

  4. Looks like delicious! I love finding out the background of different dishes — your trio theory sounds interesting!

  5. This was AMAZING!!!!! I come to your site for all my menu planning it seems and did a search for quinoa. I had everything already on hand and made it that night. LOVED it. I appreciate all you do putting this blog together. I would not be where I am in my weight loss journey without you! Healthy food sure can taste good!

  6. This recipe is a big hit! I used veggie broth and made quinoa cakes (like you would make potato cakes) with the leftovers. Both ways are delicious!

  7. I must be the world's worst cook! I couldn't get the quinoa to cook correctly and I should have just eaten the vegetables and not added the quinoa. I can tell that it is a good recipe in capable hands. 🙁

  8. Gina,

    I made this earlier this week- it was a HUGE hit! Everyone loved it- including my kids (2 & 5 years). I shared it with a co-worker who has recently had open-heart surgery and he loved it too! I also wanted to say thank you- as a working mother, who is determined to feed her family healthy/good food, your blog is a lifesaver! Everything I have made has been absolutely wonderful!

    I can only imagine the work you put into getting everything right before you post it. I am thankful for you!

  9. I made this the other night and it was so delicious! My fiance also loved it and this will probably become a staple in our house!

  10. I'm making this right now, for "Friendsgiving" tonight. Of Course my Brother who is gluten free is not making it, but I am excited to serve a quinoa dish. I basically doubled the recipe (I'm expecting 10-15 people). So I hope it comes out well! I will post back.

  11. This turned out very tasty. I even heated up some chicken broth and put some of the leftover stuffing in there — what a wonderful soup on a cold day.

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    Diana @Eating Made Easy

    Great twist on traditional stuffing! Looking forward to experimenting with this recipe, your readers have good suggestions.

  13. I just made this! I didn't have any fennel on hand, so I just added extra veggies and used sage as a spice instead. Just delicious!

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    Martha@ simple nourished living

    What a clever substitution for traditional stuffing for those avoiding wheat/gluten. I'm still experimenting with quinoa and the more I do the more I like it. Though I'll stick with traditional stuffing this Thanksgiving, this would made a great side dish for so many things so I've bookmarked it to try soon. Thanks!

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    What an interesting recipe. Quinoa is so healthy but I haveto admit I don't make it often enough.

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    Emily @ Glitz Glam Granola

    Ohh this looks delicious! This will be my first gluten-free thanksgiving and I'll miss stuffing the most- this looks like a great alternative to the traditional stuff!

  17. This sounds great. I've recently been going gluten free and was looking for an alternative for stuffing on Thanksgiving. Do you have an estimation for the nutrition facts for this? Just curious..

  18. Hi Gina

    Can you tell me if you list ounces in weight or volume when listing cheese?
    Example: 6oz mozzarella in Chicken Rollatini with Spinach alla Parmigiana


  19. Just a note of caution for GF people. Be careful of the chicken broth as if often has wheat products in it. Sounds like a great recipe to try!

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    Erin | The Law Student's Wife

    Long live healthy Thanksgiving sides!!! Really, why limit ourselves to the holidays? 🙂

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    Margherita pizza recipe

    I had tried Mushroom Fennel, but i never added quinoa this is what i am seeing new mushroom recipe. Would be trying.

  22. I just made this and it tastes great! The only thing I changed is I doubled the amount of carrots/onions/ fennel/ mushrooms to make it more vegetable based. Wonderful dish, and I am not usually a quinoa lover.

  23. Avatar photo
    Gina @ Skinnytaste

    I don't like the taste of licorice, but when you cook the white part of the fennel its delicious, you'll be surprised! If u rather not, just use more celery, carrots and mushrooms.

    Sausage would be wonderful here too!

  24. Avatar photo

    Mmmm! I've never tried Quinoa either, but it looks like I may be making this recipe for dinner later in the week! Yum!! 🙂

  25. This looks so good! I've been so scared to try quinoa because I'm afraid of it tasting bad, but this recipie might have to be my first adventure into the world of quinoa!

  26. I am not a huge fan of fennel. Do you think leaving it out would be ok, or should I add something as a replacement?

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    Mushrooms Canada

    I've recently become OBSESSED with Quinoa and love holiday stuffing. Needless to say, I'll be trying out this recipe this holiday season!


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    Rachel (Two Healthy Plates)

    This looks great – I love quinoa dishes! I bet you could even add a little sage to make it taste more like traditional stuffing!