- ½ sweet onion chopped fine (about ¾ cup)
- 2 cloves garlic
- 1 stalk celery
- 1 medium carrot
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1½ cups organic quinoa
- 12 ounces Ginger Gold hard cider
- 12 ounces organic chicken broth
- Salt and pepper
- Leaves from 4 sprigs fresh lemon thyme (optional)
Chop all vegetables fine. Place olive oil and butter in frying pan on medium-low heat and sauté until soft. Add quinoa, stir to coat and toast lightly, about 4 minutes.
Add the hard cider and chicken broth and stir. Cover and cook on low heat until quinoa is tender, about 20–25 minutes
Salt and pepper to taste. Add lemon thyme leaves if desired.