Heat olive oil in a pot over medium heat.
Add onion, celery, and carrots and cook for 6 to 8 minutes, until tender.
While the aromatics are cooking, rinse quinoa in a fine metal strainer with running water for 3 to 5 minutes, or until the water runs clear.
If the saucepan is dry, add another tablespoon of oil.
Add quinoa and toast it for 3 to 4 minutes.
Add broth to the pan.
Bring to a simmer and then reduce to low.
Cover and cook for 30 to 35 minutes or until the liquid is absorbed.
Turn of the heat, and season with salt and pepper. Stir in 2 tablespoons of fresh herbs if desired.
Let sit covered for an additional five minutes. Fluff and add to your favorite dishes.
How to Cool It: If you are going to be sorting in the refrigerator, place on a rimmed baking sheet and allow to cool before transferring to a storage container.