Quinoa Pilaf (Ww 4 Pts)( 5 Pts for WW+)

By cindyandmojo

Ingredients

• 1 tablespoon olive oil
• 1 ⁄2 onion, chopped
• 1 stalk celery (including leaves)
• 2 carrots, finely chopped
• 1 ⁄2 cup quinoa
• 1 cup hot water or 1 cup vegetable stock or 1 cup chicken broth
• 1 cup butternut squash, peeled and diced (optional)
• 1 bay leaf
• fresh lemon rind, grated from1 lemon
• 1 tablespoon fresh lemon juice
• 1 ⁄2 cup frozen peas
• salt and pepper, to taste

Preparation

Step 1

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.