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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

3
Cals:136
Protein:5
Carbs:21
Fat:4
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 mins
Yield: 7 servings
Serving Size: 3 /4 cup

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.

Last Step:

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Nutrition

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.

  12. Avatar photo
    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!

  14. Avatar photo
    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!

  15. Avatar photo
    Tami@NutmegNotebook

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