1 cup Quinoa

2 cups Chicken Broth

1/4 cup minced onion

1 tablespoon olive oil

1 carrot, peeled, finely minced

1 celery stalk, peeled, finely minced

1/4 teaspoon sea salt

2 tablespoons chopped fresh parsley

Rinse the quinoa and then in a medium saucepan, sauté the onions and carrots in olive oil over a medium heat until golden brown.

Add all of the other ingredients except for the celery and parsley. Bring to a boil then turn the heat to low, cover and cook for ten minutes. Add the celery and cook for five more minutes. Stir in the parsley, remove from the heat, let sit five minutes, and serve.

Recipe makes four servings.