Quinoa Pilaf with Rutabaga and Celeriac

Directions

1. Place the olive oil into a saucepan pan over medium heat. Once it begins to shimmer, add the onion and cook for 4 minutes before stirring in the carrot, rutabaga and celeriac. Sauté the mixture for 5 minutes, stirring frequently, and then add the quinoa and cook for 1 additional minute.
2. Slowly stir in the broth and a few pinches of salt and pepper. Cook the quinoa mixture for about 35 minutes, covered, over medium-low heat or until the broth has been absorbed. Fluff the pilaf and serve immediately.