Sunchoke Quinoa Pilaf

I found this new recipe that uses sunchokes. As I've mentioned before they're not one of my favorite vegetables, but this was a dish that they worked well in. Arthur and I both liked it and would make it again.

For those not familiar with quinoa, the World Healthiest Foods gives a good description. "Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked." This is a link to their article that tells about all the health benefits of quinoa: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

To prevent any hint of a bitter taste: While the processing methods used in the commercial cultivation remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue. An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands.

1 cup quinoa
2 Tablespoons oil
1 cup chopped onion
2 1/2 cups vegetable (or chicken) broth
1# can of chickpeas, (drained and rinsed)
2 cups peeled, coarsely chopped sunchokes
1 cup peas, fresh or frozen
1/2 teaspoon pepper
Salt to taste

Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse thoroughly. 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.

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