16 people want to try | 7 have favorited
Place the quinoa and broth in a two quart saucepan, bring to a boil, reduce heat to low, cover and simmer for 10 to 15 minutes until broth is absorbed. Meanwhile, place the salt pork and olive oil in a skillet heated to medium and cook until nicely rendered and brown. Add the carrots, celery, onion, garlic, and pepper and saute until the vegetables have released their juices and cooked almost dry. They will be tender but not mushy. This takes about 5 to 8 minutes. Combine the quinoa and vegetables, stir to combine, cover and let stand for 5 minutes. This can be served hot, cold, or room temperature.
Guest, you can Add a link to another recipe! What would you serve with this?