I love quinoa pilaf. I made this recently and served it one night topped with pesto turkey burgers and another night alongside grilled lamb chops. Leftover quinoa pilaf is also great the next day reheated for lunch with just a salad to accompany it.
1 tbsp. olive oil
2 stalks chopped celery
2 chopped carrots
1 small chopped onion
1 cup quinoa, rinsed
2 cups beef broth OR chicken broth plus 1 tbsp. lemon juice
salt and pepper to taste
Saute vegetables in olive oil in a medium saucepan over medium heat until onion is translucent. Stir in quinoa and beef broth, bring to a boil. Reduce heat and simmer 15 - 20 minutes, or until quinoa is tender and fluffy. Season with salt and pepper. Serve hot or at room temperature.