Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 stalk celery (including leaves)
• 2 carrots, finely chopped
• 1/2 cup quinoa
• 1 cup vegetable stock or 1 cup chicken broth
• 1 cup butternut squash, peeled and diced (optional)
• 1 bay leaf
• fresh lemon rind, grated from1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup frozen peas
• salt and pepper, to taste

Instructions

1. Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.

2. Rinse quinoa with cold water, drain well and add to pan.

3. Cook, stirring, for 1 minute.

4. Add water, bay leaf, lemon rind and juice.

5. Add squash, if using.

6. Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.

7. Discard bay leaf and stir in peas.

8. Season with salt and pepper.