Quinoa

Yeild 6 to 8 servings

1/2 cup quinoa
2 Tbs 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 ( also known as Jerusalem artichokes)
1/2 cup peas, fresh or frozen
1/4 tsp 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 2 to 3 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 3-5 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.