Quinoa Pilaf

In a 2-quart saucepot, melt the butter over medium high heat. Add the onions and carrots; sauté for about 2 minutes. Add the garlic and sauté for an additional 1 minute.

Add the quinoa, chicken stock and salt and stir to distribute ingredients. Bring to a boil, turn heat to low and cover pot with lid. Cook for 15 minutes.

Remove lid, stir and check for moisture content and doneness. If there is remaining liquid in the bottom of the pan, return lid to pot and continue to cook for an additional 2-5 minutes, depending on amount of liquid. If, on the other hand, the quinoa needs additional cooking time and there is not enough liquid present, add about ¼ cup (maybe more) additional liquid and give it a quick stir. Continue to cook until quinoa is has reached desired texture.

Stir in peas. Serve hot.

Notes:
1. Cooking liquid: If stock or broth is not available, water may also be used. To serve this pilaf with beef, use beef stock instead of chicken stock.
2. One-pot meal: To make this pilaf a complete meal, stir in cooked shredded or diced chicken or beef.
3. Fresh herbs such as rosemary, thyme, sage or parsley may be added as well as seasoning salt blends of choice.