Mushroom Fennel Quinoa Stuffing Recipe

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 for 1 minute.

Add the fennel, celery, and carrots, salt, and pepper to taste; cook for about 12 to 15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt, and pepper if needed, and cook, stirring for 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.

Serve and enjoy.