Quinoa Poppy Seed Pilaf

Source: Jody Hoag

1 cup quinoa

1 onion or leek,minced

3 cup water

2 Tbsp poppy seeds

pinch sea salt

1 carrot,finely grated

1/3 cup minced parsley

1 green onion,sliced

A universal favorite--light,fluffy,and flavorful.

Roast quinoa by stirring in a skillet over medium heat until it smells toasty,but dont brown.  Meanwhile,heat water. Just before it boils,add  quinoa, onion, poppy seeds and salt. Cover,and simmer 20 minutes. Then, turn off heat, add carrot, parsley, and green onion, and toss to fluff.  Let sit 5 minutes to blends flavors.  Serve with fish fillets or a side of beans. Or,chill and dress with lemon vinagrette.