Ingredients
1 medium onion, chopped1 medium carrot, finely chopped1 teaspoon olive oil1 garlic clove, minced1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1/4 cup water1/4 teaspoon salt1 cup quinoa, rinsed
Preparation
In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil.
Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.
