Quinoa (pronounced keen-WAH) is a delicately flavored grain, native to South America, found in most health food stores. It is high in protein and fiber.
1 Tbs. olive oil 1/2 onion, chopped 1 stalk celery, chopped 2 carrots, diced 1/2 C. quinoa 1 C. hot water or stock 1 bay leaf 1 Tbs. lemon zest 1 Tbs. lemon juice 1/2 C. 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 15-20 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. Yield: 3 servings