Savoury Quinoa Pilaf

I love this recipe. It's unusual, healthy and delicious; quite possibly the only reason I purchased the cookbook it came in.

Ingredients:

3/4 cup quinoa
2 teaspoons extra virgin olive oil
1/2 cup chopped onions
2 cups sliced mushrooms
2 1/2 cups sodium reduced vegetable or chicken broth
1 table spoon fresh lemon jice
1 teaspoon lemon zest
3/4 cup green peas (cooked fresh or thawed frozen)
2 tablespoons chopped fresh dill
Salt and freshly ground pepper to taste

Rinse quinoa well and pat dry. In a large saucepan over medium heat, tost quinoa stirring occasionally for 5 to 8 minutes or until golden. Transfer quinoa to a bowl, set aside.

In the same saucepan, heat oil over medium heat; add ionions and saute until soft. Add mushrooms; cook 10 minutes more. Add quinoa and broth. Bring to a boil, reduce heat and cook, covered until liquid had evaporated about 15 minutes. Add lemon juce, lemon zest and peas. Stir until heated through. Stir in dill, salt and pepper. Serve immediately. Makes 6 servings.