Tri-Color Quinoa Pilaf

1 Tbsp. Vegetable oil
1/2 cup chopped Onions
2 Carrots, chopped fine
1 cup Shiloh Farms Tri-Color Quinoa
2 cups Vegetable broth
3/4 cup chopped Shiloh Farms Walnuts
1/4 cup chopped fresh Parsley

Directions:

Saute onions in oil for 5 minutes, or until translucent. Add carrots, and cook 3 minutes more.
Stir in Quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover and cook for 15 to 20 minutes, or until Quinoa is tender and fluffy. In a bowl, toss the Tri-Color Quinoa together with walnuts and parsley. Serve hot or at room temperature.