Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Quinoa
2 tb Oil
1/2 c Chopped onion
1 1/4 c Vegetable (or chicken) broth
3/4 c Chickpeas, cooked or canned
- (drained and rinsed)
1 c Peeled, chopped sunchokes
1/2 c Peas, fresh or frozen
1/4 ts 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.
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)
