Instructions: This unusual grain cooks up quickly and effortlessly. Try diced zucchini or yellow squash and roasted sesame or pumpkin seeds to create other light, delicious pilafs.

Heat water to a boil in a pot. Stir in the quinoa and add tamari.

When boiling resumes, reduce flame to low and cover the pot. Cook until all the water is absorbed, about 15 min. Remove from heat. Top quinoa with onion and celery, cover and let sit for 10 min.

Dry roast seeds in a skillet for 5 - 7 min over med high flame, until slightly brown. Top quinoa with seeds and parsley.

Variation: instead of sunflower seeds I have used 1/4 C chopped pecans. I have also sauteed the onion and celery before adding it to the quinoa. I actually like it sauteed first then added to the quinoa best.

This was very quick and easy and tastes wonderful!!

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