1 tablespoon unsalted butter
1 large shallot, peeled and chopped
1 large carrot, chopped
1 rib celery, chopped
1 cup quinoa, rinsed and strained
vegetable broth (14.5 ounce can)
¼ cup water
¼ teaspoon dried thyme
1/8 teaspoon salt
1. Heat butter in a medium saucepan over medium heat. Add shallot, carrots, and celery, and cook for 5 min., stirring occasionally.
2. Add quinoa to saucepan and cook, stirring, 1 min. Add broth, water, thyme and salt.
3. Bring to a boil over medium-high heat. Cover; reduce heat to medium low and cook until liquid is absorbed, about 20 min. Serve warm.