From: Dr. Gourmet
Sodium Content: 203 mg/cup (makes about 4 cups)
1 tsp olive oil
1/2 an onion, minced
2 cloves garlic, minced
2 ribs celery, diced
1 cup quinoa
1/8 tsp salt
fresh ground pepper to taste
2 cups low sodium chicken broth
Place the olive oil in a medium saucepan over medium high heat. Add the onion and garlic. Cook, stirring frequently, for about 3 minutes.
Add the celery and cook for another 2 minutes.
Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.
Add the chicken stock. When the stock boils, reduce the heat until the quinoa is simmering and cover. Stir occasionally and cook until liquid is absorbed, about 15 minutes.