Quinoa-sunchoke Pilaf Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Quinoa,
2 tbsp: Oil,
1/2 cup: Chopped onion,
1 1/4 cup: Vegetable, (or chicken) broth
3/4 cup: Chickpeas, cooked or canned, drained and rinsed
1 cup: Peeled, chopped sunchokes
1/2 cup: Peas, fresh or frozen
1/4 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.
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: 0-316-30735-1)
Typed for you by Karen Mintzias
Source from luhu.jp
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.
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: 0-316-30735-1)
Typed for you by Karen Mintzias
Source from luhu.jp