Quinoa Pilaf

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1/2 cup Onion (diced)
• 1/2 cup Carrot (diced)
• 1/2 cup Celery (diced)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Dried Rosemary
• 1 Bay Leaf
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (or to taste)
• 1/4 cup Fresh Parsley (chopped)
• 1 tablespoon Lemon Juice

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.

2. 2

   Heat olive oil in a medium saucepan over medium heat. Add the diced onion, carrot, and celery and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic, dried thyme, and dried rosemary to the saucepan and cook for another minute until fragrant.

4. 4

   Add the rinsed quinoa to the saucepan and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.

5. 5

   Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.

6. 6

   Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

7. 7

   Remove the bay leaf. Stir in the chopped fresh parsley and lemon juice.

8. 8

   Season with salt and pepper to taste. Serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.