1 cup quinoa
2 cups vegetable broth
4 TBSP unsalted butter
1 onion, chopped
4 ribs celery, diced
1 yellow squash, peeled and diced
1/2 cup pistachios, shelled
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 TBSP fresh chopped sage
If making ahead of time cover and refrigerate after step 4 for up to 24 hours then bake covered with foil at 375°F for 45 to 55 minutes.
Total Time: 45 minutes
1. Rinse quinoa well in a mesh strainer for 30 seconds.
2. Combine the broth and quinoa in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 to 25 minutes. Take off the heat, cover and let rest 10 minutes.
3. While the quinoa rests melt the butter in a dutch oven or large pan over medium-high heat. Add the onion, celery, squash and pistachios and cook, stirring occasionally, about 6 minutes or until onions are translucent and squash is tender. Stir in the garlic, salt and pepper and cook 30 more seconds.
4. Take off the heat and stir in the quinoa and sage. Add additional salt and pepper to taste.