Quinoa with Carrots, Celery, and Pecans

Have you tried quinoa (pronounced 'keen-wa')? It is very similar to rice and it is packed with protein and super healthy for you! Don't be afraid to try it. You might like it! You can make it for a side dish or just add a ton of veggies and call it a meal. This dish is served warm and I adapted it from a recipe that had mushrooms in it. I'll attach both recipes. Hope you enjoy. I'm on a hunt for more quinoa recipes because it is so easy to make and very filling and healthy!

Ingredients:
1 cup quinoa, pre-rinsed or rinsed
1 2/3 cup chicken broth
3 tbsp EVOO, divided
1 small yellow onion, chopped
2 small carrots sliced
2 celery stalks chopped (or 4 oz shiitake mushrooms, stemmed and thinly sliced)
3/4 tsp dried thyme
2 garlic cloves, minced
salt and pepper
1/3 c chopped pecans, toasted if desired
1/4 c chopped parsley

Directions:
1. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, then turn heat down to low, cover, and simmer until quinoa is cooked, about 15 minutes.

2.  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon olive oil, along with celery (or mushrooms) and garlic. Cook, stirring constantly, until vegetable are cooked through, about 3 minutes. Season with salt and pepper to taste.
 

3. Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.

 

Recipe found seriouseats.com