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Wednesday, May 2, 2012

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Here's another great recipe from Caparelli Olive Oil.  And remember to drop by their website to get your $1 off coupon on any Caparelli Extra Virgin Olive Oil 17oz or larger.

Off to a conference today for work - don't know how I feel about it actually, just know I wish the day was over already :)

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas 
- The tiny Peruvian seed known as quinoa has a mild, nutty flavor that's the perfect backdrop for spring vegetables. This versatile dish plays up the delicate flavors of leeks, artichokes, and sugar snap peas – and cooks in about ten minutes.
Recipe courtesy CaparelliUSA.com
Printable Recipe 
Ingredients:
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 (if quinoa is prewashed omit this step)
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

Directions:
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. 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.  Serves 4.

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4 comments:

Pam said...

Mmmm. It does look and sound tasty!

Georgia | The Comfort of Cooking said...

What a wholesome and yummy sounding recipe! Love all the spring vegetables added in. Thanks for sharing, Jenn!

Suzie said...

I have never made quinoa but, your recipe is making me want to try it :)

StephenC said...

quinoa is a marvelous thing. Did not know it comes from Peru.