- 3 cups chicken stock
- 1 1/2 cups quinoa
- 3 medium stalks celery, peeled and cut into 1/4-inch dice (about 1 cup), leaves reserved
- 1 cup wild mushrooms, cut into pieces and sautéed
- 1/2 cup lightly packed celery leaves, finely chopped
- Kosher salt
- Freshly ground black pepper
- 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.