3 ribs celery, chopped fine
2 medium carrots, chopped fine
½ red bell pepper, chopped fine
1 medium yellow onion, chopped fine
2 large cloves garlic, minced
2 ¼ cups quinoa, rinsed in 5 changes of water
3 cups chicken broth (or vegetable broth)
¼ cup parsley, chopped
1 ½ Tablespoons unsalted butter (or ghee)*
2 Tablespoons olive oil*
Celtic Sea Salt® Brand Fine Ground sea salt
Freshly ground black pepper
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Recipe created by customer Brian Hollabaugh.
1-In a 5 quart Dutch oven or stock pot over medium-high heat, sauté the celery, carrots, bell pepper, and onion in oil and butter until slightly softened, about 7-8 minutes.
2-Add quinoa and continue to sauté until quinoa is just starting to brown, about 5 minutes. Reduce heat, if needed, to prevent burning.
3-Add minced garlic and sauté for 1 minute.
4-Add stock and salt and pepper to taste; bring to a boil.
5-Cover, reduce heat to very low, and simmer 20 minutes.
6-Remove from heat, and let sit covered for 10 minutes.
7-Fluff with a fork. Stir in parsley and serve.
* 2 tbsp. of coconut oil may be used in lieu of both the butter and olive oil.
Note: this recipe freezes well.
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