Mushroom Rosemary Quinoa Stuffing with Cranberries

Gluten free and vegan. Cooks separately on a stove top in 30 minutes. Makes great dinner side dish as well.

1 1/2 cups white, red or tri-colour quinoa, uncooked
2 1/2 cups water
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
3 large garlic cloves, minced
1 cup celery, diced
4 cups brown mushrooms, sliced
1 tbsp fresh rosemary, minced
1/2 cup water
1 vegetable bouillon cube*
1 tsp + a pinch salt
1/2 tsp ground black pepper
2 tbsp salted butter or coconut oil***
1 cup fresh cranberries

View the full recipe at iFOODreal →