Quinoa-sunchoke pilaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quinoa |
| 2 | tablespoons | Oil |
| ½ | cup | Chopped onion |
| 1¼ | cup | Vegetable (or chicken) broth |
| ¾ | cup | Chickpeas, cooked or canned (drained and rinsed) |
| 1 | cup | Peeled, chopped sunchokes |
| ½ | cup | Peas, fresh or frozen |
| ¼ | teaspoon | Pepper |
Directions
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more.
Drain well.
Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
Serves 6 to 8
Calories: 172 Total Fat: 7.7 g Protein: 5½ g Saturated Fat: 1⅗ g Carbohydrates: 22⅘ g Cholesterol: 5½ mg Fiber: 3⅗ g Sodium: 329 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias