 |
Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 3 |
|
Source: Anne Lindsay's New Light Cooking. Quinoa has a mild flavor making it a pleasant substitute for rice. It can be served with meats, stir frys or in salads. It's available in many supermarkets and in health food stores Ingredients:
1 tablespoon olive oil |
1/2 onion, chopped |
1 stalk celery (including leaves) |
2 carrots, finely chopped |
1/2 cup quinoa |
1 cup hot water or 1 cup vegetable stock or 1 cup chicken broth |
1 cup butternut squash, peeled and diced (optional) |
1 bay leaf |
fresh lemon rind, grated from1 lemon |
1 tablespoon fresh lemon juice |
1/2 cup frozen peas |
salt and pepper, to taste |
Directions:
1. Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
2. Rinse quinoa with cold water, drain well and add to pan.
3. Cook, stirring, for 1 minute.
4. Add water, bay leaf, lemon rind and juice.
5. Add squash, if using.
6. Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
7. Discard bay leaf and stir in peas.
8. Season with salt and pepper.
|
|