11
Nov
14

Mushroom Fennel Quinoa Stuffing

Stuffing with Mushrooms and Fennel (1)

We love this higher protein Bariatric savory quinoa stuffing because it is a delicious, protein-packed, gluten-free alternative to traditional stuffing and its yummy!

 

GATHER:

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
GATHER:

*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.

 

EAT:

Servings: 5 1/4 cups, 7 servings, each serving ¾ cup.

Calories: 136

Protein: 5 grams

Carb: 21 grams

Fat: 4 grams

 

Skinnytaste.com

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