- 1 c uncooked quinoa
- 2 c fat free chicken broth
- 1 c carrots
- 1 c celery
- 1 c onion
- 4 tsp olive oil
Saute’ carrots, onion, and celery in olive oil until vegetables are beginning to brown.
In a separate saucepan, add quiona and broth. Cover pot and bring to a boil. Let simmer covered until water is absorbed (about 15 minutes).
Toss vegetables with the cooked quinoa.
Season if desired with salt, pepper, and a dash of cinnamon.