2 Tbs butter
1 onion, finely chopped
2 cloves garlic
1 cup quinoa, rinsed in a fine mesh strainer
2 cups chicken broth
1 tsp Italian seasoning ( 1 Tbs chopped fresh herbs)
1 tsp salt
1/4 tsp pepper
1 cup chopped vegetables (asparagus, peas, carrots
——–mushrooms, broccoli, peppers, green onions, etc)
Heat butter in a saucepan. Add onion and garlic (and mushrooms or peppers, if using). Sauté until tender, about 5 minutes. Add rinsed quinoa, broth and seasonings. Bring to a boil. Add longer-cooking vegetables, like carrots or broccoli. Reduce heat, cover, and cook for 15 minutes, adding shorter-cooking vegetables, like asparagus, peas or green onions, 3-4 minutes before end of cooking time. Let stand 5 minutes before serving.
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(Served above with Chicken with Mustard Cream Sauce)
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