Quinoa Pilaf with Carrots, Celery and Peas

Makes 4 Servings

You’ll love this flavorful quinoa recipe inspired by one we enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica.  Arenas del Mar prides itself on being entirely gluten-free.  Nutty quinoa blended with carrots, celery and peas, this has become my go-to for company.  I suspect it will be yours as well.

You can make this dish 1 to 2 days ahead and warm for 2 to 3 minutes in the microwave just before serving. This quinoa pilaf goes well with a wide range of chicken, pork and fish recipes and is especially delish with Red Snapper and Cilantro Pesto (recipe posted on this web site). If dairy is an issue, the cheese and cream can be omitted.

2 tablespoons olive oil
½ cup finely chopped white onion (1 small onion)
½ cup chopped, peeled carrot
½ cup chopped celery, chopped
1 large clove garlic, chopped
1 cup uncooked quinoa, rinsed and drained, or prewashed quinoa
2 cups gluten-free chicken or vegetable broth
½ cup green peas, fresh or frozen
2 tablespoons freshly grated
Parmesan cheese of choice
2 tablespoons unsweetened cream

Heat olive oil in a medium saucepan. Add chopped onion, carrot, celery and garlic and sauté until slightly softened, about 3 minutes.

Add quinoa and sauté until its slight brown, about 3 minutes, stirring frequently.

Add broth and bring to a boil. Cover and simmer about 12 minutes.

Add peas and cook, covered, about 2 to 3 minutes or until liquid is absorbed.

Stir in Parmesan cheese and cream until ingredients are combined. Serve hot.