1 cup quinoa
\n1\/2 small white onion, finely chopped
\n1 celery rib, cut into 1\/4-inch dice
\n1 carrot, cut into 1\/4-inch dice
\n1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1\/4-inch dice
\n1 1\/2 cups water<\/p>\n
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in a little stock in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and stock is nearly gone, 5 to 6 minutes. Add quinoa and saut\u00e9 over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup quinoa 1\/2 small white onion, finely chopped 1 celery rib, cut into 1\/4-inch dice 1 carrot, cut into 1\/4-inch dice 1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1\/4-inch dice 1 1\/2 cups water Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in a little…<\/p>\n