Quinoa Pilaf 

Total time: 25 minutes
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

 Ingredients:

• 3/4 cup (5oz, 150gr) quinoa 
• 1 1/2 cups (12oz, 360ml) chicken stock
• 2 carrots
• 1 rib celery
• 1 medium onion
• 2 tsp olive oil
• 6 - 8 cherry tomatoes  for garnish

 Instructions:

• Put quinoa and stock in a small saucepan, cover and bring to a boil. 
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).
• Chop celery, carrots and onion. 
• Heat oil in a small skillet and sauté onion, celery and carrots for 5 minutes. 
• Cut cherry tomatoes in half. 
• When quinoa is done, stir in sautéed vegetables.  Spoon half into a bowl and serve, garnished with tomatoes.
• Refrigerate half of the Pilaf for the Salad.