Makes 6 servings.
This nutritious, tasty dish pairs well with fish, poultry, meat or can be served by itself.
INGREDIENTS:
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 carrots, peeled, coarsely chopped
1½ cups quinoa
2 cups vegetable broth
1 cup tightly pack flat leaf parsley, finely chopped
1 cup frozen sweet peas, thawed
1-2 tablespoons lemon juice
Kosher salt
PREPARATION:
Heat the oil in a medium saucepan. Add the onion, garlic and carrots. Sauté for about 5 minutes.
Add the quinoa and stir until the quinoa is lightly browned, about 5 minutes.
Add the vegetable broth, bring to a boil, lower the heat, cover and simmer for about 20 minutes. Stir from time to time.
Add the parsley, the peas, lemon juice and salt. Fluff with a fork and season to taste with lemon juice and salt.