Prepare your ingredients before you begin.
1
Heat oil on med-high. Add garlic, shallot, carrots, & celery. Season w/ salt & pepper. Cook 3-5 min.
2
Add quinoa and cook until toasted and golden brown, stirring frequently, about 2 minutes.
3
Add stock. Bring to a boil. Lower heat & simmer until quinoa is tender & can be fluffed with a fork.
4
Add peas and heat through. Season with salt and pepper, as needed.
5
Full recipe with more detailed instructions is linked below.
6
2 tablespoons
Extra Virgin Olive Oil
2 cloves
Garlic (minced)
1
Shallot (finely diced)
2
Carrots (fine dice)
2 ribs
Celery (fine dice)
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 cup
Quinoa
2 cups
Vegetable Stock (unsalted)
1/2 cup
Peas
Parsley (garnish)
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