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Categories:
butter onion celery white button mushrooms quinoa chicken broth bay leaf poultry seasoning marjoram fresh parsley bacon salt pepper
Viewed: 38 - Published at: 7 years agoIngredients
- 2 tablespoons butter (30 mL)
- 1 cup onion, diced (250 mL)
- 1 cup celery, diced (250 mL)
- 1 cup white button mushrooms, chopped (250 mL)
- 34 cup quinoa (185 mL)
- 1 12 cups chicken broth (375 mL)
- 1 bay leaf
- 1 teaspoon poultry seasoning (5 mL)
- 14 teaspoon dried marjoram (1 mL)
- 1 tablespoon fresh parsley, chopped (15 mL)
- 14 cup cooked bacon, crumbled (60 mL) (optional)
- salt
- pepper
Method
- In a medium saucepan, melt the butter and saute the onion, celery and mushrooms until tender, about 7 minutes.
- Add the quinoa, broth, bay leaf, poultry seasoning and marjoram.
- Cover, reduce heat to a simmer and cook for 10 minutes.
- Turn off heat and leave on the burner for 7 more minutes without removing the cover.
- Toss in the parsley and bacon (if using).
- Season with salt and pepper.
