Sage Quinoa Stuffing

This recipe is kosher for Passover.

Chop the following vegetables into about ¼ inch pieces:
¼ c. carrots
¼ c. zucchini
¼ c. green pepper
¼ c. celery
½ c. mushrooms (your choice, I used Crimini)
½ c. onions
¼ c. sage leaves

1 c. quinoa
2 c. water
1 chicken boullion cube (or substitute 2 c. stock of your liking)
salt/pepper
2 tbsp. olive oil

1. In a large sauce pan with a lid, sauté the vegetables about 10 minutes, until softened and lightly browned, adding about half the chopped sage. Season with salt and pepper.
2. If using the boullion cube, heat the water and dissolve the cube.
3. Add the quinoa to the sauted vegetables, stirring lightly to incorporate.
4. Add the stock, stirring to make sure all the quinoa is mixed. Add the remaining sage leaves.
5. Bring to a boil, then cover, turning down the heat to a simmer for 15 - 20 minutes.

After 20 minutes, let stand five minutes off the heat. Serve hot. Serves 4.