Contributed by (Recipe adapted from “Food Reference” at www.foodreference.com)

Ingredients

3/4 C Quinoa
2 Tbs Olive oil
1/2 C chopped Onion
1 1/4 C Vegetable broth
1 C Chickpeas, cooked or canned, (drained and rinsed)
1 C peeled, chopped Sunchokes
1 C Peas, fresh or frozen
1 tsp 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. Serve.

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