Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 30 Minutes
An easy, gluten-free recipe to make for Thanksgiving dinner. Be creative and enjoy!
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.