Vegetable Pilaf

• 1 tablespoon olive oil
• 1 celery rib, diced
• 1 small onion, diced
• 1 teaspoon chopped garlic
• 1 cup quinoa, well rinsed
• 1 bay leaf
• salt & freshly ground black pepper
• 2 cups low sodium chicken broth
• 1 (15 ounce) package frozen peas and carrots

1. Heat oil in a saucepan over medium-high heat.
2. Add celery, onion, and garlic and cook for 5 to 7 minutes, stirring often, or until softened, but not browned.
3. Add chicken broth and bring to a boil.
4. Stir in the rinsed quinoa, bay leaf, salt and pepper, as desired.
5. Reduce to a simmer and cover tightly; cook for 10 minutes.
6. Add peas and carrots, cover again and cook another 5 minutes, or until all liquid is absorbed.
7. Fluff with a fork, mixing the vegetables into the quinoa.
8. Adjust the seasonings and remove the bay leaf before serving.

olive oil, celery, onion, garlic, quinoa, bay leaf, salt, chicken broth, carrots

Taken from www.food.com/recipe/vegetable-pilaf-367696 (may not work)