Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 toasted nuts
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and cook, stirring often, until softened, about 5 minutes.

2. Add the rinsed, drained quinoa and stir for 1 minute to coat it in oil and leek.

3. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

4. Meanwhile, put the sugar snap peas or shelled peas in a small pot of boiling water for 1 to 2 minutes until bright green, then drain.

5. Remove the quinoa from the heat and let it stand covered for 5 minutes. Fluff with a fork.

6. Stir in the drained chopped artichoke hearts, the blanched peas, and the toasted pine nuts.

7. Fold in the grated Parmigiano-Reggiano and the black pepper. Taste and serve warm.