Quinoa Pilaf

1 Tbsp. Olive Oil (15 ml)

1/2 Onion, chopped

1 Stalk Celery (including leaves), diced

2 Carrots, finely chopped

1/2 cup Quinoa (125 ml)

1 cup Hot water or vegetable stock (250 ml)

1 Bay leaf

Grated rind from 1 medium lemon

1 Tbsp. Fresh lemon juice (15 ml)

½ cup Frozen peas, thawed (125 ml)

1. In nonstick saucepan, heat oil over medium heat; cook onion, celery and carrots, stirring occasionally , for 10 minutes.

2. In strainer, rinse quinoa under cold water; drain well and add to pan. Cook, stirring, for 1 minute.

3. Add water, bay leaf and lemon rind and juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender. Discard bay leaf. Stir in peas; season with salt and pepper to taste.

Makes 3 servings.

Variation: Quinoa Squah Pilaf

Add 1 cup (250 ml) diced peeled butternut squash along with water.

Submitted by Louis Comtois

Source: Anne Lindsay's - New Light Cooking (1998)