Yankee Celery Quinoa Pilaf

Cook time:~20 min

Description
I completely made this recipe up one night when I needed a side dish. The instructions below make easily eight or ten servings and the dish works well re-heated as leftovers. I don't actually measure things usually so the amounts below are approximate.

Ingredients

 * one (1) cup uncooked quinoa
 * two (2) cups water
 * two (2) cups diced celery
 * one (1) cup diced onion
 * five (5) tablespoons olive oil
 * one (1) teaspoon ground fenugreek
 * one (1) teaspoon freshly ground black pepper
 * three (3) tablespoons butter or butter substitute
 * half (½) a lemon
 * salt to taste

Directions

 * 1) Put two tablespoons of the olive oil in a two-quart saucepan and bring it to heat
 * 2) Sauté the diced onion for two minutes
 * 3) Add three more tablespoons of olive oil, the ground pepper, and salt to taste and continue sautéeing until the celery is tender
 * 4) Set aside three quarters (¾) of the sautéed mixture and leave the remainder in the saucepan
 * 5) Pour the water over the onions and celery in the saucepan, add the butter or butter substitute, the fenugreek, and a touch of salt, and bring the water to a boil
 * 6) Turn the water down to a simmer and add the quinoa; simmer for 10 to 12 minutes or until all or almost all of the water is absorbed by the quinoa and it is al dente
 * 7) Remove the quinoa from the heat and drain any little bit of water remaining
 * 8) Add the sautéed mixture you set aside to the quinoa, squeeze the lemon out over it all, and evenly admix everything; you might adjust the flavor with a tad of salt or pepper at this point to taste
 * 9) Serve and if you are feeling sexy garnish with fresh parsley: flat or curley, empower yourself by deciding