Quinoa Pilaf

1 tbsp olive oil
1 bay leaf
½ onion, chopped
1 tablespoon lemon zest
1 stalk celery, chopped
1 tablespoon lemon juice
2 carrots, diced
½ cup frozen green peas, thawed
½ cup quinoa
Salt to taste
1 cup hot water
Ground black pepper to taste

Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender. Pepper. Serve. Serves 3.