Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Name: Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps CARAPELLI® Extra Virgin Olive Oil; 1 large leek, white and light green parts thinly sliced; 184 grams marinated artichoke hearts, drained, coarsely chopped; 2 Tbsps grated Parmigiano-Reggiano cheese; 3 Tbsps pine nuts, toasted; 237 milliliters quinoa, rinsed and drained; 237 milliliters diagonally halved sugar snap peas or shelled fresh peas; 414 milliliters reduced-sodium chicken or vegetable broth

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas might be a good recipe to expand your side dish collection. This recipe serves 4. Watching your figure? This gluten free recipe has 359 calories, 9g of protein, and 20g of fat per serving. A mixture of diagonally sugar snap peas, carapelli® extra virgin olive oil, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Quinoa

Broth

Leek

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.

Ingredients you will need

Artichoke Hearts