If I don’t have the walnuts or the parsley I don’t fuss and love the flavor without them!
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Ingredients
- 1 Tbsp. olive oil
- ½ cup chopped onion
- 2 carrots, chopped
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- ¾ cup chopped walnuts, optional
- ¼ cup fresh parsley, optional
Directions
- Heat oil in a saucepan over medium-high heat.
- Cook onion in oil for 5 minutes, or until translucent.
- Add carrot, and cook 3 minutes more.
- Stir in quinoa and vegetable broth, bring to a boil.
- Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley.
- Serve hot or at room temp.
