Mushroom Carrot Quinoa

1 cup quinoa
½ small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
4 oz. mushrooms, diced
1 tablespoon olive oil
1 ½ cups chicken stock

Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
Cook onion, celery, carrot, and mushrooms in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMDIOSA.