Quinoa-Fennel Pilaf

Ingredients

• Fennel

  Bulb, raw

  1 bulb or 234g

• Quinoa

  Uncooked

  1 cup or 170g

• Celery

  Raw

  1 stalk, medium (7-1/2" - 8" long) or 40g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Butter

  Unsalted

  1 tbsp or 14g

• Carrots

  Raw

  1 large (7-1/4" to 8-/1/2" long) or 72g

Directions

1. Finely chop the onion. Trim and core the fennel bulb and dice into 1/4 inch pieces. Dice the carrot and celery stalk.
2. 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.
3. 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 saut 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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• Quinoa Pilaf