Wild Mushroom Quinoa Stuffing
1 cup uncooked quinoa
2 Tablespoons olive oil, divided
2 cups gluten-free vegetable broth (or whatever you have)
1 tsp gluten-free poultry seasoning (or whatever you have)
1 small onion, diced
8 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, stemmed and sliced
1/2 cup diced celery
2 tablespoons chopped fresh parsley (optional)
- Place quinoa in fine mesh strainer; rinse well under cold running water.
- Heat 1 Tblespoon oil over medium-high heat. (I would omit this) Add quinoa; stir until coated. Stir in broth and poultry seasoning. Bring to a boil. Reduce heat to low; ocver and simmer 15 to 20 minutes. Remove from heat.
- Meanwhile, heat remaining 1 Tablespoon oil in large skillet over medium heat. Add onion, mushrooms and celery; cook and stir 8 to 10 minutes until vegetables are tender. (I would water saute)
- Combine quinoa and vegetables in large bowl. Sprinkle with parsley if desired.
Makes 6 servings