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Quinoa-Artichoke Pilaf

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Quinoa-Artichoke Pilaf

 

1/2 c. quinoa

2 tbsps. oil

1/2 c. chopped onion

1 1/4 cs. vegetable broth

3/4 c. chickpeas, cooked or canned, drained and rinsed

1 c. peeled, chopped sunchokes (artichoke)

1/2 c. peas, fresh or frozen

1/4 tsp. 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.

 

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.

 

Makes 6 to 8 servings.

 

 

 

 

 

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This artichoke is the Jerusalem Artichoke not the green cactus like sort of kind

right?

-

Tea Cozy

Christian Vegan Cooking

Wednesday, August 13, 2003 4:49 PM

Quinoa-Artichoke Pilaf

 

 

Quinoa-Artichoke Pilaf

 

1/2 c. quinoa

2 tbsps. oil

1/2 c. chopped onion

1 1/4 cs. vegetable broth

3/4 c. chickpeas, cooked or canned, drained and rinsed

1 c. peeled, chopped sunchokes (artichoke)

1/2 c. peas, fresh or frozen

1/4 tsp. 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.

 

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.

 

Makes 6 to 8 servings.

 

 

 

 

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