Snail Pilaf

1 small onion, diced

1 small carrot, diced

1 small stalk celery, diced

1 clove garlic, minced

1 T. olive oil

1 (8 oz.) can snails, cleaned

1 c. rainbow quinoa

2 c. vegetable stock

2 T. parsley, chopped

Lemon wedges for garnish

Heat olive oil over med high heat in large saucepan.  Add onion, celery, carrots and garlic. Cook and stir until vegetables start to get tender.  Add the snails and quinoa.  Stir and cook for a few minutes before adding the stock.  Bring to a boil, reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.  Stir in parsley. Remove from heat and let sit, covered, for 10 minutes.  Fluff with a fork and serve with a wedge of lemon.