Quinoa and Carrot Pilaf

2 Tablespoons vegetable oil

1 small onion

2 garlic cloves

1/2 cup chopped carrot

1/4 cup water

1 can (14 oz) chicken broth

1/4 tsp thyme

salt and pepper to taste

In a sauce pan heat oil over medium heat.  Add onion, garlic and carrot; saute stirring frequently until soft, about 5 minutes.  Stir in quinoa, water, chicken broth, thyme, salt and pepper.  Bring to a boil.  Reduce heat to low, cover and simmer until all liquid is absorbed, about 10 to 13 minutes.  Let stand 5 minutes.  Fluff with fork.  Serves 4. 

As published in The Essential Food Storage Cookbook