Heat the oil in the bottom of a medium saucepan over medium-high heat.
Add the onions, carrot, celery, and garlic and cook for about five minutes, stirring constantly, until the onion is lightly browned and vegetables have softened.
Stir in the quinoa and add the vegetable stock, increase the heat to high and bring to a boil.
Once the mixture comes to a boil, reduce the heat to low and cover.
Cook the quinoa for 20-25 minutes until all the liquid has been absorbed.
Just before serving, add the chopped herbs and PURE Maple Infusion to the pot and stir to
combine.
