1 1/2 cups (375 ml) chicken broth

1 1/2 cups (375 ml) root vegetables of your choice, peeled and grated (carrots, sweet potatoes, parsnips, etc..)

1 cup (250 ml) quinoa

2 tablespoons (30 ml) butter

Salt and pepper

In a saucepan, bring the broth to a boil. Add the root vegetables and quinoa. Reduce the heat, cover, and simmer for about 15 minutes or until the liquid has been absorbed.

Stir in the butter. Season with salt and pepper. Serve as a side dish to grilled fish or chicken.

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