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Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Rated as 4.5 out of 5 Stars

"A perfect springtime dish, this quinoa pilaf--with leeks, sugar snap peas, and artichoke hearts--is topped with pine nuts and grated Parmigiano-Reggiano cheese."
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25 m servings 358 cals
Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 358 calories; 16.3 g fat; 42.7 g carbohydrates; 13.2 g protein; 4 mg cholesterol; 268 mg sodium. Full nutrition

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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.

healthy and superb! my 2 and 3 yr old even like it!!!