, finely chopped
, trimmed, cored and cut into 1/4" dice
1 1/2 cups
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
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin