Quinoa with Mushrooms and Eggplant Stuffing

Quinoa Mushrooms

16 Servings

Total time: 60 Minutes


    • 2 cups of quinoa, rinsed and drained
    • ⅛ tsp. ground sage
    • ⅛ tsp. ground thyme
    • ⅛ tsp. ground marjoram
    • ⅛ tsp. ground nutmeg
    • ⅛ tsp. dried, crushed rosemary
    • 1 pinch salt and pepper
    • 4 cups of low-sodium vegetable stock
    • 2 tb. extra virgin olive oil
    • 1 tsp. garlic cloves, minced
    • ½ cup of white onions, diced
    • ½ cup of large white mushrooms, diced
    • ½ cup of eggplant, diced
    • ¼ cup of carrots, chopped
    • ¼ cup of celery, chopped
    • ¼ tsp. salt and pepper mix
    • ¼ cup of fresh Italian parsley, chopped


    1. Wash and dry fresh produce. Peel and mince garlic. Dice white onions, mushrooms and eggplant. Chop carrots and celery. Roughly chop Italian parsley.
    2. Add vegetable stock into a medium pot and add quinoa, sage, thyme, marjoram, nutmeg, crushed rosemary and vegetable stock.
    3. Heat pot on high until it comes to a boil. Cover and reduce heat to a simmer, allowing quinoa to absorb liquid, for about 15 to 20 minutes. Remove from heat and let stand five minutes. Fluff with a fork.
    4. While quinoa cooks, heat 2 tb. olive oil on medium-high heat until hot in a large sauté pan. Add onion, garlic, carrots, celery, eggplant and mushroom. Continue cooking until vegetables become tender. Season vegetables with a pinch of salt and pepper to taste and remove from heat.
    5. Fold cooked quinoa and vegetables together.
    6. (Optional - for reheating only) Place leftovers in oven-safe dish in pre-heated oven at 350 degrees to bring back up to temperature.
    7. Place in serving bowl and garnish with Italian parsley.