A simple Quinoia Pilaf recipe that even I can make! Quinoia Pilaf with Artichokes, Leeks and Sugar Snap Peas is the perfect summer side dish. Want to know how to make it?
According to legend, the olive tree came into being as a result of a competition by the Greek god Zeus. Zeus wanted to test the inventiveness of the other gods and offered up the City of Athens to whoever could create the most useful gift.
It came down to Poseidon, god of the sea, who created a horse, and Athena, goddess of war and peace, who created the olive tree. Zeus admitted that the horse would be useful in such things as wars, but he chose the olive tree as the winner. Because it did many things by providing food, fuel, soothing wounds and also symbolized divine blessing and peace.
The nice folks at Carapelli have asked me to share with you some amazing recipes, all featuring their Carapelli Extra Virgin Olive Oil. So, this week I bring to you, “Quinoia Pilaf with Artichokes, Leeks and Sugar Snap Peas”. Sounds complicated doesn’t it? But you’d be surprised. If I can make it; anyone can.
Quinoia Pilaf with Artichokes, Leeks and Sugar Snap Peas
The tiny Peruvian seed known as quinoa has a mild, nutty flavor that’s the perfect backdrop for spring vegetables. This versatile dish plays up the delicate flavors of leeks, artichokes, and sugar snap peas – and cooks in about ten minutes.
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 (if quinoa is prewashed omit this step)
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 nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
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. Serves 4.
Preparation time: 10 minutes
Total time: 25 minutes
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This post was brought to you by Carapelli and all opinions are mine.