2 cups crusty bread, diced
1 Tbsp extra virgin olive oil
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme, chopped
1 cup parsnips, peeled and diced into small pieces
1 cup leeks, sliced thinly
3 cups baby bella mushrooms, thinly sliced
1 cup tri-color quinoa, rinsed
2 cups water
1 Tbsp butter
¼ cup vegetable broth
1 ½ cups frozen Wild Blueberries
Salt and freshly ground pepper
Heat oven to 400 degrees. In a small saucepan, bring two cups of water to boil. Add the quinoa and a dash of salt. Lower heat to simmer and let quinoa cook for 16-18 minutes or until all the water is absorbed.
While quinoa is cooking, heat the butter and olive oil in a large sauté pan or cast-iron skillet. Add the mushrooms, parsnips, leeks and a dash salt and pepper into the butter and olive oil and sauté until softened. Stir in the sage and thyme and cook for 2 minutes more. Toss the bread cubes in with the vegetables. Add the cooked quinoa and vegetable broth, taste for salt and pepper. Top with the frozen Wild Blueberries. Bake in the skillet or sauté pan at 400 for about 20 minutes. Serve hot.