Ingredients
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1 tablespoon olive oil
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1/2 onion, chopped
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1 stalk celery (including leaves)
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2 carrots, finely chopped
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1/2 cup quinoa
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1 cup vegetable stock or 1 cup chicken broth
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1 cup butternut squash, peeled and diced
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1 bay leaf
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fresh lemon rind, grated from1 lemon
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1 tablespoon fresh lemon juice
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1/2 cup frozen peas
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salt and pepper, to taste
Instructions
- Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
- Rinse quinoa with cold water, drain well and add to pan.
- Cook, stirring, for 1 minute.
- Add water, bay leaf, lemon rind and juice.
- Add squash, if using.
- 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.
- Discard bay leaf and stir in peas.
- Season with salt and pepper.