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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Quinoa |
| 2 Esslöffel | oil |
| 1/2 Tasse | onion chopped |
| 1 1/4 Tasse | Vegetable (or chicken) broth |
| 3/4 Tasse | Chickpeas, cooked or canned (drained and rinsed) |
| 1 Tasse | Peeled, chopped sunchokes |
| 1/2 Tasse | Peas fresh or frozen |
| 1/4 Teelöffel | pepper |
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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.
7.7 g Protein: 5.5 g Saturated Fat: 1.6 g Carbohydrates: 22.8 g Cholesterol: 5.5 mg Fiber: 3.6 g Sodium: 329 mg
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