Search Products


  • 3 ribs celery, chopped fine
  • 2 medium carrots, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 medium yellow onion, chopped fine
  • 2 large cloves garlic, minced
  • 2 ¼ cups quinoa, rinsed in 5 changes of water
  • 3 cups chicken broth (or vegetable broth)
  • ¼ cup parsley, chopped
  • 1 ½ tbsp unsalted butter or ghee**
  • 2 tbsp olive oil**
  • Celtic Sea Salt® Brand Fine Ground sea salt
  • Freshly ground black pepper



  1. In a 5 quart Dutch oven or stock pot over medium-high heat, sauté the celery, carrots, bell pepper, and onion in oil and butter until slightly softened, about 7-8 minutes.
  2. Add quinoa and continue to sauté until quinoa is just starting to brown, about 5 minutes. Reduce heat, if needed, to prevent burning.
  3. Add minced garlic and sauté for 1 minute.
  4. Add stock and salt and pepper to taste; bring to a boil.
  5. Cover, reduce heat to very low, and simmer 20 minutes.
  6. Remove from heat, and let sit covered for 10 minutes.
  7. Fluff with a fork. Stir in parsley and serve.

**2 tbsp of Selina Naturally® Organic Coconut Oil may be used in lieu of both the butter and olive oil.

Recipe created by customer Brian Hollabaugh.