Vegetable Pilaf

Name: Vegetable Pilaf
Ingredients: 1 tablespoon olive oil; 1 celery rib, diced; 1 small onion, diced; 1 teaspoon chopped garlic; 1 cup quinoa, well rinsed; 1 bay leaf; salt & freshly ground black pepper; 2 cups low sodium chicken broth; 1 (15 ounce) package frozen peas and carrots

9 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 celery rib, diced
1 small onion, diced
1 teaspoon chopped garlic
1 cup quinoa, well rinsed
1 bay leaf
salt & freshly ground black pepper
2 cups low sodium chicken broth
1 (15 ounce) package frozen peas and carrots

Directions

1

Heat oil in a saucepan over medium-high heat.
2

Add celery, onion, and garlic and cook for 5 to 7 minutes, stirring often, or until softened, but not browned.
3

Add chicken broth and bring to a boil.
4

Stir in the rinsed quinoa, bay leaf, salt and pepper, as desired.
5

Reduce to a simmer and cover tightly; cook for 10 minutes.
6

Add peas and carrots, cover again and cook another 5 minutes, or until all liquid is absorbed.
7

Fluff with a fork, mixing the vegetables into the quinoa.
8

Adjust the seasonings and remove the bay leaf before serving.