Quinoa Pilaf with Fresh Garden Veggies

This is a simple vegetarian pilaf that's great for summer. It doesn't heat up the kitchen since you can either use your stovetop to cook it or the rice cooker like I did. Top it with whatever fresh veggies you have on hand, I had green beans and cherry tomatoes, but it's also good with squash, eggplant and peppers.

Quinoa Pilaf

If not using pre-rinsed quinoa, place in a fine mesh strainer and rinse well to remove the bitter saponin coating.

In 1 T. olive oil, saute:

1 onion, diced fine

1 carrot, diced fine

1 stalk of celery, diced fine

1 clove garlic, minced

reduce heat to low, cover and sweat for about 10 min. till tender.

If using stovetop, add everything to veggies in pan, bring to a boil, cover and reduce heat to a simmer, cook for about 15 min.

If using rice cooker, add veggies to rice cooker pot, then everything else and stir to mix:

1 c. quinoa

2 c. veggie broth

1 bay leaf

1 tsp. sea salt

1/4 tsp. black pepper

zest and juice of 1/2 lime

While quinoa cooks, steam whatever veggies you desire. My rice cooker has a steamer basket which I used to steam the green beans while the quinoa cooked. I topped it all with halved cherry tomatoes and a sprinkle of feta cheese.