A savory quinoa recipe that's tasty yet simple with carrots, celery, onions, and quinoa. I always cut my veggies really small, more like mincing, because I don't like chunky veggies. It is optional to cut this small. This would probably taste great with rice as well.
Ingredients
- olive oil: 2 Tbsp
- stalk celery: 1 piece (chopped)
- carrots: 2 piece (sliced)
- onion: 1 piece (minced)
- clove garlic: 1 piece (minced)
- vegetable stock: 1 cup
- uncooked quinoa, rinsed: 0.5 cup
- basil: 0.25 tsp (dried)
- ground turmeric: 1 tsp
- lime juice: 1 tsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
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Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.
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Stir in lime juice and season with salt.
