 | | Directions | | Over medium heat, sauté onion, celery, carrot and garlic until they start to turn brown. Add cumin, oregano, salt and quinoa. Stir constantly and cook for about 3 more minutes to allow spices and quinoa to toast. Add boiling water or broth. Cover and cook about 20 minutes or until all the liquid has completely absorbed. Add cilantro or parsley. Fluff with a fork and serve. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 1 onion, diced |
| - | | 1/2 cup celery, diced |
| - | | 1/2 cup carrot, diced |
| - | | 1 clove garlic, minced |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 2 cups quinoa |
| - | | 1 teaspoon salt |
| - | | 4 cups boiling water or broth |
| - | | 1/4 cup fresh cilantro or parsley, minced |
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