Mushroom Fennel Quinoa Stuffing

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*.

Did you make this recipe?

Mushroom Fennel Quinoa Stuffing

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

Directions:

  1. Cook rinsed quinoa in broth according to package directions.
  2. While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute.
  3. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.
  4. 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.
  5. Add the cooked quinoa to the pan and mix well.

Nutrition Information

Yield: 7 servings, Serving Size: 3/4 cup

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 3
  • Calories: 136 calories
  • Total Fat: 4g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 113mg
  • Carbohydrates: 21g
  • Fiber: 3g
  • Sugar: 1.5g
  • Protein: 5g
All images and text ©