| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Vegetarian, Rice | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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