Recipe Summary:

Preparation Time: 40 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
3/4 cup quinoa
2 Tbsp olive oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
1 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes
1 cup peas, fresh or frozen
1 tsp 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. Serve.

Nutrition Facts

Quinoa Sunchoke Pilaf
Serving Size 1/6 recipe