Ingredients:

• 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.