Recipe - Quinoa-Sunchoke Pilaf

One half cup Quinoa
2 tablespoon Oil
One half cup Chopped onion
1 One fourth cup Vegetable (or chicken) broth
Three fourths cup Chickpeas, cooked or canned
(drained and rinsed)
1 cup Peeled, chopped sunchokes
One half cup Peas, fresh or frozen
One fourth teaspoon 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 2quart saucepan over mediumhigh 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: 5.5 g Saturated Fat: 1.6 g
Carbohydrates: 22.8 g Cholesterol: 5.5 mg Fiber: 3.6 g Sodium: 329 mg

Source: Wholesome Harvest by Carol Gelles (ISBN: 0316307351)

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini