Quinoa Sunchoke Salad
1/2 cup quinoa
2 Tablespoons oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes (I don't usually bother peeling mine--it's
up to you)
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer,
then return the quinoa to the bowl and rinse 4 times more. Drain well.
Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed
quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes.
Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the
chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the
heat and simmer, covered, 20 minutes. Fluff with a fork.