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Quinoa-sunchoke pilaf

Yield: 8 servings

Ingredients:

• 1/2 c Quinoa - (drained and rinsed)
• 2 tb Oil 1 c Peeled chopped sunchokes
• 1/2 c Chopped onion 1/2 c Peas fresh or frozen
• 1 1/4 c Vegetable (or chicken) broth 1/4 ts Pepper
• 3/4 c Chickpeas

Instructions:

cooked or canned 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

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