1 medium onion, cut in 1/4″ dice
2 Tbsp olive oil
2 large carrots, cut in 1/4″ dice
1 cup white wine
2 cups quinoa
2 cups chicken stock
2 cups water
3 Tbsp dried parsley

Heat the oil in a medium saucepan over medium-high heat. Add the onion and saute until softened. For extra flavor brown the onion a bit. Add the carrot and saute 2 minutes. Add the wine and simmer until the wine is almost completely evaporated.

Add the quinoa, stock, water, and parsley. Bring to a boil, cover, and simmer for 15 minutes, or until the quinoa is tender and fluffy.

Notes: The recipe on the package called for 2/3 cup chopped walnuts, which I didn’t have. Walnuts or almonds would work nicely.