Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 cup mushrooms, sliced
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup dried cranberries (unsweetened, if possible)
- 1/4 cup walnuts, chopped
- 1 tbsp olive oil
- 1 tsp sage, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, cook the quinoa with the vegetable broth according to package instructions.
- In a large skillet, heat the olive oil and sauté the mushrooms, celery, and onion until soft.
- Stir in the cooked quinoa, cranberries, walnuts, sage, salt, and pepper. Mix well and cook for 2-3 minutes to heat through.
Nutritional Information (per 1 cup serving)
- Calories: 180
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Fat: 8g
