Jazzed Up Quinoa
2 cups vegetable or chicken stock
1 cup quinoa
1 stalk celery, sliced down the middle 3 times
1 carrot diced small
¼ onion diced
1 clove garlic
1 teaspoon sea salt
In a small saucepan set to medium heat put in 2 T grass-fed butter or 2 T olive oil. Add the vegetables and saute to soften, about 5 minutes. Add the stock or water and quinoa. Turn the pan to medium low and cover. Let cook 15-20 minutes. Test for doneness, adjust seasoning with sea salt and pepper. Add herbs if you like such as rosemary or basil.
This is a very basic start for quinoa or any rice. Play with vegetables that you like for the base. You can also add nuts such as pinenuts, walnuts or pumpkin seeds, called pepitas. You can have it as a base with fried eggs on top or blackened salmon. You can add meat to it to make it a whole dish. An easy thing to do is add rotisserie chicken.