- 1 clove garlic
- 3 carrots
- 1/2 cup celery leaves
- 1 cup quinoa
- 1 cup broth
- 1 cup white wine
- olive oil
- Cook garlic in plenty of olive oil until it starts to sizzle, add chopped carrots and celery greens and cook until carrots are soft.
- Add quinoa and toast for a minute or two, stirring around the pan so nothing gets burnt.
- Add broth and continue stirring until most has evaporated, then add the wine and do the same.
- Once that has evaporated, continue adding 1/2 cups of water once the previous round has evaporated until quinoa is cooked (soft and unfurled).
So much more flavor than just boiling it in water. Yum!