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Quinoa Stuffing

Ingredients

1 c. white quinoa

1 c. vegetable broth

1 c. water

1/4 c. butter

1 med. onion

5 celery stalk, fresh, organic

8 oz. white mushrooms

1 tsp. dried sage

1 1/2 tsp. sea salt

1 tsp. black pepper

1 tbsp. fresh parsley

Directions

Bring the broth and water to boil. Add quinoa and return to a boil, stir. Cook over medium heat for 12-13 minutes, or until quinoa has absorbed the liquid.

In a skillet, melt butter over medium heat. Add chopped onion and diced celery; cook until translucent. Add mushrooms and cook a few more minutes.

In a large bowl, combine prepared quinoa, onion mixture, and spices. Stir to combine.

Place in an 8-inch (lightly buttered) glass pan and bake at 350°F for about 30 minutes.

Makes 12 servings. I cut the servings into squares for ease of serving. Leftovers are wonderful.