Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
CARAPELLI® Extra Virgin Olive Oil
leek, white and light green parts thinly sliced
1 3/4 cups
reduced-sodium chicken or vegetable broth
quinoa, rinsed and drained*
diagonally halved sugar snap peas or shelled fresh peas
1 (6.5 ounce) jar
marinated artichoke hearts, drained, coarsely chopped
pine nuts, toasted
grated Parmigiano-Reggiano cheese
freshly ground black pepper
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.
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.
healthy and superb! my 2 and 3 yr old even like it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 147
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A classic chilled spring soup with sugar snap peas.
Try this protein-packed, delicious vegan quinoa and bean dish.
Watch how to make this classic Southern New Year’s Day specialty.