Here is another version of a quinoa pilaf that I made recently.   
It was a big hit, especially for those who have not eaten quinoa before.  

 1 cup quinoa  
2 cups vegetable stock 
½ tsp sea salt 
2 TBSP olive oil 
1 small onion, thinly sliced  
1 stalk of celery, thinly sliced 
1 carrot, peeled and sliced  

  
In a medium pot, heat the oil. Add the onion and cook for 5 minutes. Add the celery and carrot. Cook an additional 3 minutes. Add the quinoa, stock and season with the salt. You can use black pepper to taste. Cover and cook for about 15 minutes until the quinoa is done. Using a fork, fluff it up. Transfer to a serving plate and serve.  

 Note:  I made this in the morning and warmed it up in a 350 oven for about 10-12 minutes.

Here is another version of a quinoa pilaf that I made recently.
It was a big hit, especially for those who have not eaten quinoa before.

1 cup quinoa
2 cups vegetable stock
½ tsp sea salt
2 TBSP olive oil
1 small onion, thinly sliced
1 stalk of celery, thinly sliced
1 carrot, peeled and sliced


In a medium pot, heat the oil. Add the onion and cook for 5 minutes. Add the celery and carrot. Cook an additional 3 minutes. Add the quinoa, stock and season with the salt. You can use black pepper to taste. Cover and cook for about 15 minutes until the quinoa is done. Using a fork, fluff it up. Transfer to a serving plate and serve.

Note: I made this in the morning and warmed it up in a 350 oven for about 10-12 minutes.