Quinoa with Celery and Mushrooms


  • Freshly ground black pepper
  • Kosher salt
  • ½ cup lightly packed celery leaves, finely chopped
  • 1 cup wild mushrooms, cut into pieces and sautéed
  • 3 medium stalks celery, peeled and cut into ¼-inch dice (about 1 cup), leaves reserved
  • 1 ½ cups quinoa
  • 3 cups chicken stock

1. In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.

View full recipe at SpringPad


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