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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 cup quinoa |
1/2 small white onion, finely chopped |
1 celery rib, cut into 1/4-inch dice |
1 carrot, cut into 1/4-inch dice |
1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice |
1 tablespoon unsalted butter |
1 1/2 cups water |
Directions:
1. Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
2. Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.
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