Quinoa Pilaf

[Guest guest]

1-tablespoon olive oil

1/2 onion, chopped

1 stalk celery, chopped

2 carrots, diced

1/2-cup quinoa

1-cup hot water or vegetable stock

1 bay leaf

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 cup frozen green peas, thawed

Salt to taste

Ground black pepper to taste

 

Pour oil into a medium saucepan, and place over medium heat. Add

onion, celery, and carrots; cook and stir for 10 minutes, or until

vegetables are tender.

Using a strainer, rinse quinoa under cold water. Drain well. Stir

into the vegetables; cook and stir for 1 minute. Add water, bay leaf

and lemon rind and juice; bring to boil. Cover, and reduce heat to

medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed

and quinoa is tender.

Discard bay leaf. Stir in peas, and season to taste with salt and

pepper. Serve.