8 Servings 25 min Cook
1 Bulb Fennel
1 Cup Quinoa
1 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Medium (2-1/2" dia) Onions
1 1/2 Cup Water
1 Tbsp Butter
1 Large (7-1/4" to 8-/1/2" long) Carrots
Finely chop the onion.
Trim and core the fennel bulb and dice into 1/4 inch pieces.
Dice the carrot and celery stalk.
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 fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes.
Add quinoa and saut 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.