Mushroom Quinoa Stuffing (Vegan and Gluten-Free)

- 6    Serving Size - 1/6th of recipe   Points Plus per Serving - 4 Points+
Calories - 156.6,   Total Fat - 4.3g,   Carbs - 24.7g,   Protein - 5.7g,   Fiber - 3g

1 cup uncooked quinoa, rinsed if not the pre-rinsed type
1 TBS olive oil, divided
2 cups low sodium vegetable broth
1 tsp poultry seasoning
1/2 tsp salt
1/2 cup diced red onion
1/2 cup diced celery
10 oz. sliced button mushrooms
fresh ground black pepper, to taste 

  1. Heat 1/2 TBS olive oil in a medium sized saucepan.  Add in quinoa and stir until evenly coated.  Cook for about one minute on med-high heat. Stir in broth, poultry seasoning, and salt.  Bring to boil.  Reduce heat to low and cover.  Simmer for 15 - 20 minutes or until all the liquid has been absorbed.  
  2. In a small non-stick skillet, heat the other 1/2 TBS of olive oil over med-high heat.  Add in the onion, celery and mushrooms.  Cook until the vegetables are tender, about 8 - 10 minutes.  
  3. Combine cooked quinoa with vegetables.  Season with black pepper.  
Adapted from Thanksgiving Recipes from Butterball®