1 tablespoon of butter or olive oil
1 cup of minced onion
1 cup of minced carrot
1 cup of minced celery (save leaves for garnish)
1 zucchini, diced
1/4 cup of green onion (same some for garnish)
2 cups of quinoa
4 cups of low sodium chicken stock
1 cup of toasted walnuts, chopped
Salt and pepper, to taste
Serving Size: 4
Approx time to make- 30 minutes
- Start out by taking out a large saute pan with high sides and add the butter. Bring the pan up to a medium heat and add the onion, carrot, and celery. Season with salt and pepper. Cook until they just begin to get tender, about 5 minutes, and then add the zucchini and green onion and cook for a minute or two. Season with more salt and pepper and then add in a teaspoon more butter, melt, and then add the quinoa. Toast for a minute, then add the chicken stock. Bring the mixture up to a boil, then down to a simmer, cover and simmer until the quinoa has cooked - about 15-20 minutes.
- Once the quinoa is cooked, fluff with a fork, taste for seasonings and top with chopped walnuts, green onions, and celery leaves!