1. Begin by bringing 2 cups water to boil. Add Quinoa and cook.
2. Once Quinoa is cooked, remove from heat. Remove casing from sausage (put the sausage on your cutting board. Run a knife gently lengthwise to split the casing. Remove it gently and discard it), and place in a large skillet.
3. Over low heat, cook with 2 tablespoons water, 1 tablespoon olive oil, garlic, mushrooms, and the chopped onion. When sausage is cooked through, remove from heat.
4. Stir in Quinoa, carrots, celery, and spices. Stuff bird. Use a lacing kit to close cavity, and top with a slice of sweet potato to keep from drying out.
In a medium pot, bring 2 cups of water to a boil. Add 2 cups quinoa. Bring back to a boil, then reduce to a simmer. Simmer over low heat for 15-20 minutes or until all liquid is absorbed. Allow to cool.