| 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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