Ingredients25 m servings 358 cals
- 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.
- *If quinoa is pre-washed, omit this step.
Per Serving: 358 calories; 16.3 g fat; 42.7 g carbohydrates; 13.2 g protein; 4 mg cholesterol; 268 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is really healthy and an excellent side dish or a light meal. I recommend letting the quinoa "toast" in the oil for just one or two minutes before you add the broth. The low sodium chicken ...
This is seriously simple and good. I add more artichoke hearts than called for. I also made it one time with a little oyster sauce drizzled on top. Don't use chicken boulion.