Quinoa-Sunchoke Pilaf
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
quinoa
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 ¼ | cups |
stock
vegetable or chicken |
|
| ¾ | cup |
chickpeas (garbanzo beans)
cooked or canned, drained and rinsed |
|
| 1 | cup |
sunchokes
peeled, chopped |
* |
| ½ | cup |
green peas
fresh or frozen |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
quinoa
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 296 | ml |
stock
vegetable or chicken |
|
| 177 | ml |
chickpeas (garbanzo beans)
cooked or canned, drained and rinsed |
|
| 237 | ml |
sunchokes
peeled, chopped |
* |
| 118 | ml |
green peas
fresh or frozen |
|
| 1.3 | ml |
black 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.
