Prepare Today Homemade- Quinoa & Carrot Pilaf

I have been trying to cook using grains other than rice and pasta.  Quinoa was on sale and I bought a bunch, so now I don't have any more excuses not to use it.  This recipe comes out of one of my favorite food storage cookbooks called "The Essential Food Storage Cookbook" by Tami Girsberger & Carol Peterson.  (Tami has a great preparedness website)

Quinoa & Carrot Pilaf (from The Essential Food Storage Cookbook)
2 T oil
1 small onion chopped (3 T dry onions, reconstituted)
2 garlic cloves, minced
1/2 C chopped carrot (I used 4 carrots, more veggies the better or use dehydrated carrots, about 1/4 C dry)
1 C quinoa, rinsed or it will be bitter
1/4 C water
1 can chicken or vegetable broth
1/4 t thyme
salt and pepper to taste

In a saucepan heat oil over medium heat.  Add onion, garlic, and carrot; saute stirring frequently until soft, about 5 minutes.  Stir in the quinoa, water, broth, thyme, salt, and pepper.  Bring to a boil and reduce heat to low.  Cover and simmer until all liquid is absorbed, about 10-15 minutes.  (Mine took almost 20 minutes)  Let stand 5 minutes.  Fluff with fork.  Serves 4 

It makes a great side dish and all the kids ate it!!  I am kicking myself for not trying quinoa a long time ago!