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, trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups vegetable stock
1 tsp salt or more to taste
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.
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 stock 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.
Quinoa has become my favorite protein too, since I have vegetarian family. We like fennel as well – will try this recipe.
Great! Give it a try and let me know what you think.