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Mushroom and Onion Quinoa Stuffing

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by Melanie Pavlovic.
Prep Time: 8 minute  
Total Cook Time: 20 minutes  
Number of Servings: 6 – 1 cup servings  

1 cup uncooked quinoa, rinsed well ·       
1 1/2 cups low sodium chicken or vegetable broth ·       
1 tablespoon olive oil       
1 small white onion, diced       
3/4 cup green onion, diced       
1/2 cup celery, diced       
1/2 cup carrots, diced        
8 oz sliced fresh baby portabella mushrooms       
1 tablespoon minced garlic       
Salt and fresh cracked pepper to taste  

1. Cook the rinsed quinoa in broth according to the package directions.

2. Meanwhile, in a large sauté pan add the olive oil, white onion, garlic, and green onion and sauté approximately one minute on medium heat.

3. Add the diced celery and carrots, salt (optional) and black pepper to taste and cook about 12-15 minutes over medium heat, until vegetables are tender.

4. Add the mushrooms to the pan along with more black pepper if desired and cook for another 5 minutes while stirring and then cover for another 2 minutes, just until the mushrooms shrink and are cooked through.

5. Add the cooked quinoa to the pan and mix until evenly distributed. Enjoy

You can use any Mrs. Dash (salt-free) seasonings you like in the place of salt such as onion and garlic, or tomato basil for added flavor! 
Add a little freshly grated parmesan cheese to the top of the stuffing while it’s still hot

Nutrition Facts (per serving):
Calories: 160   
Protein: 6gm   
Total Carbohydrates: 25gm   
Fiber: 3.2gm   
Total Fat: 4.3g   
Cholesterol: 0mg   
Sodium: 160mg  

Mushroom and Onion Quinoa Stuffing

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