Quinoa Pilaf

Ingredients:

1 cup Quinoa

1 Tbsp. Olive oil

1 medium onion, small diced

1 carrot, peeled and small diced

1 stalk celery, small diced

1 clove garlic, minced

1 bay leaf

½ cup frozen peas, thawed

¼ cup chopped tomatoes

2 cups chicken stock or broth

Salt and pepper to taste

Method:

Rinse quinoa 3 or 4 times to remove the bitter residue on the grain.  In a medium, heavy-bottomed, sauce pan heat olive oil over medium-high heat.  Once oil has started to ripple, add onion, carrot, and celery.  Sweat vegetables until they start to turn translucent.  Add garlic and cook for 1 minute.  Add quinoa, stir to well mixed, add bay leaf.  Cook over heat for 1-2 minutes, add chicken stock.  Add salt and pepper, liquid should be flavorful and taste like a soup.  Bring to the boil, cover and reduce heat, cook for 10-15 minutes.   When done, the grain appears soft and translucent.  The germ ring will be visible along the outside edge of the grain.  Remove bay leaf and add peas and tomatoes, stir together and serve.