Vegetable Quinoa Pilaf - cooking recipe

Ingredients

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

Preparation

Rinse quinoa with cold water according to the directions on the package; drain.
In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.