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"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." — Carapelli®
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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
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.
6 Ratings
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: 358 Calories from Fat: 147
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