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

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