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Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

  • Prep

    10 m
  • Ready In

    25 m
Carapelli(R)

Carapelli®

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.

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Nutrition

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  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Rebcamuse
23

Rebcamuse

6/18/2012

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 is 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
1

Biggie

2/1/2013

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.

LuckyLacey
0

LuckyLacey

11/30/2012

healthy and superb! my 2 and 3 yr old even like it!!!

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