2c water or vegetable broth
6T olive oil
2 celery ribs, chopped
2 small onions, chopped
2 cloves garlic, chopped
Toasted pignoli nuts, 1/2c or more
2 small tomatoes, seeded and chopped
1/4t each of coarsely ground black pepper, thyme, oregano
1 pinch sea salt
1) Boil water (or broth), add quinoa. Cover and simmer until liquid is absorbed (about 15 min).
2) Heat olive oil in pan and saute celery, onion, garlic and carrot until onion is translucent. Add pignoli, tomato, raisins, salt and pepper, thyme, oregano. Cook approximately 5 minutes longer.
3) Fluff quinoa with a fork and add to cooked veggies. Transfer to serving bowl and sprinkle with sea salt.