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!
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
*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.
Servings: 5 1/4 cups, 7 servings, each serving ¾ cup.
Protein: 5 grams
Carb: 21 grams
Fat: 4 grams