Quinoa-Fennel Pilaf

1. 1

   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.

2. 2

   Drain in a fine sieve.

3. 3

   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.

4. 4

   Add quinoa and saute over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.