Ingredients Jump to Instructions ↓

  1. 1/2c Quinoa

  2. 2 tb Oil

  3. 1/2c Chopped onion

  4. 1 1/4c Vegetable (or chicken) broth

  5. 3/4c Chickpeas, cooked or canned - (drained and rinsed)

  6. 1 c Peeled, chopped sunchokes

  7. 1/2c Peas, fresh or frozen

  8. 1/4ts Pepper

Instructions Jump to Ingredients ↑

  1. + 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.

  2. g Protein: 5.

  3. g Saturated Fat: 1.

  4. g Carbohydrates: 22.

  5. g Cholesterol: 5.

  6. mg Fiber: 3.

  7. g Sodium: 329 mg


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