Chicken or vegetable stock adds richness to this red and black quinoa, a side dish for fish or poultry. If you cannot find both kinds of quinoa, use all white, or all of any color, or a blend of colors. The dish, which includes brown rice, has a wholesome, nutty taste.
|2||tablespoons olive oil|
|1||small onion, finely chopped|
|1||celery stalk, finely chopped|
|1||carrot, finely chopped|
|2¾||cups chicken or vegetable stock|
|½||cup long-grain brown rice|
|Salt and pepper, to taste|
|¼||cup red quinoa|
|¼||cup black quinoa|
|2||tablespoons chopped fresh parsley|
1. In saucepan over medium heat, heat the olive oil. Add the onion, celery, and carrot. Cook, stirring often, for 8 minutes, or until they soften.
2. Stir in the stock and bring to a boil. Add the brown rice, salt, and pepper. Cover the pan, lower the heat, and simmer for 20 minutes.
3. Add red and black quinoa, and simmer an additional 15 minutes, or until the rice and quinoa are tender and the grains have absorbed the liquid.
4. Remove from the heat and fluff the pilaf with two forks. Garnish with parsley.