Quinoa Fennel Pilaf

This recipe serves:  8

1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4" dice
1 carrot, cut into 1/4" dice
1 small fennel bulb, trimmed, cored and cut into 1/4" dice
1 tablespoon unsalted butter
1 1/2 cups water
salt to taste
freshly ground black pepper
1. Rinse the quinoa in a bowl in at least 5 changes of water, rubbing the grains and letting them settle before pouring off the water, until the water runs clear. Drain in a fine sieve.

2. Cook the onion, celery, carrot and fennel in butter in a 3 quart heavy saucepan over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.

3. Add the quinoa and sauté over medium-high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water, salt and pepper to taste and cook over medium-low heat, covered, until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes.

Serving Size: about 3/4 cup

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