Quinoa-Sunchoke Pilaf Recipe - Cooking Index
1/2 cup | 118ml | Quinoa |
2 tablespoons | 30ml | Oil |
1/2 cup | 31g / 1.1oz | Chopped onion |
1 1/4 cups | 296ml | Vegetable - (or chicken) broth |
3/4 cup | 177ml | Chickpeas - cooked or canned |
(drained and rinsed) | ||
1 cup | 146g / 5.1oz | Peeled - chopped sunchokes |
1/2 cup | 118ml | Peas - fresh or frozen |
1/4 teaspoon | 1.3ml | Pepper |
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.
Source:
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. Wholesome Harvest - by Carol Gelles
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