Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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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