- 2 cups quinoa
- 4 cups chicken or turkey stock
- 2 Tbl unsalted butter or vegetable oil
- 1 medium onion chopped
- 2 stalks celery, chopped
- 1 lb mushrooms
- 1 Granny Smith apple
- 1/2 Tbl Grandma Ruth’s poultry rub seasoning
- 1 Tbls fresh flat leaf parsley, chopped
In a 4 qt pot, melt the butter and sweat the veggies until soft, several minutes. Add the seasoning, apple bits, stock and quinoa and bring to a boil.
Cover and simmer over low heat for 15 minutes. If too much stock remains, drain the excess in a colander. Fluff the quinoa and stir in the parsley.