Quinoa Sunchoke Pilaf

• 1/2 cup quinoa
• 2 Tbsp 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 chopped sunchokes
• 1/2 cup peas, fresh or frozen
• 1/4 tsp pepper

1. Place the quinoa in a large bowl; fill with cold water.
2. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.
3. 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.
4. Add the onion and cook, stirring, until the onion is soft.
5. Add the vegetable broth and bring to a boil over high heat.
6. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil.
7. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.