Mushroom Rosemary Quinoa Stuffing

What's a holiday without a good stuffing? Even better is a stuffing that is savory and healthy at the same time. Perfect for stuffing your favorite main dish or as a tasty side!





Ingredients:

• 1 1/2 cups quinoa, uncooked


• 2 1/2 cups water


• 1 tbsp olive oil


• 1 large onion, finely chopped


• 3 large garlic cloves, minced


• 1 cup celery, diced


• 4 cups brown mushrooms, sliced


• 1 tbsp fresh rosemary, minced


• 1/2 cup water


• 1 tsp + a pinch salt


• 1/2 tsp ground black pepper


• 2 tbsp  coconut oil


• 1 cup fresh cranberries

Directions:

1. In a medium saucepan, add quinoa, water and salt; bring to a boil, reduce heat to low and cook for 10-12 minutes.


2. While quinoa is cooking, preheat large deep skillet on low - medium heat, add olive oil. Add onion and garlic, saute for 3 minutes, stirring occasionally. Increase heat to medium - high, add celery and mushrooms, and cook for 8-10 minutes or until mushrooms begin to brown, stirring occasionally and more often towards the end.


3. Add rosemary, water, bouillon cube (mixed into the water), salt, pepper, butter, cranberries and quinoa; stir gently. Reduce heat to low, cover and cook for a few minutes or until some cranberries have popped. Let stand 5 - 10 minutes before serving.