Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

3 Reviews

Prep: 10 min
Ready In: 25 min

“A perfect springtime dish, this quinoa pilaf--with leeks, sugar snap peas, and artichoke hearts--is topped with pine nuts and grated Parmigiano-Reggiano cheese.” - by Carapelli®

Ingredients

2 tablespoons CARAPELLI® Extra Virgin Olive Oil
1 large leek, white and light green parts thinly sliced
1 3/4 cups reduced-sodium chicken or vegetable broth
1 cup quinoa, rinsed and drained*
1 cup diagonally halved sugar snap peas or shelled fresh peas
1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped
3 tablespoons pine nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper

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Directions

Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally. Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 7 minutes.
Stir in sugar snap peas; cover and continue to simmer 6 to 8 minutes or until most of broth is absorbed. Stir in artichoke hearts; heat through. Top with pine nuts, cheese and pepper.

Nutrition

Amount Per Serving (4 total)

Calories
358 cal
18%

Fat
16.3 g
25%

Carbs
42.7 g
14%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Rebcamuse

Jun. 18, 2012

"This is really healthy and an excellent side dish or a light meal. I recommend letting the quinoa "toast" in the oil for just one or two minutes before you add the broth. The low sodium chicken broth ..." See moreis a good idea---quinoa absorbs salt more than other grains, so if you used regular chicken broth you might find it too salty. Since I like my sugar snap peas more on the raw side, I think I will toss them in with the artichoke hearts next time. Really a very tasty recipe."

Biggie

Feb. 1, 2013

"This is seriously simple and good. I add more artichoke hearts than called for. I also made it one time with a little oyster sauce drizzled on top. Don't use chicken boulion...." See more"