Quinoa Sunchoke Pilaf – a delicious recipe with quinoa, oil, onion, vegetable, chickpeas, peas. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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.
2
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.
3
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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup quinoa, 2 Tablespoons oil, 1/2 cup chopped onion, 1-1/4 cup vegetable (or chicken) broth, and more.
Yes, Quinoa Sunchoke Pilaf falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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