1/2 c. quinoa2 Tbsp oil 1/2 c. chopped onion or green garlic 3/4 c. chickpeas, cooked or canned, drained & rinsed 1-1/4 c. veggie or chicken broth 1 c. peeled, chopped Jerusalem artichokes 1/2 c. chopped carrots 1/4 tsp pepper
Place the quinoa in a lg bowl. Fill with cold water. Pour into a strainer, then return the quinoa to the bowl & rinse 4 times more. Drain well. Heat the oil in a 2-qt saucepan over med-high heat. Add the rinsed quinoa & cook, stirring, until it cracks & pops, about 3 to 5 mins. Add the onion/green garlic & cook, stirring, until soft. Add the broth & bring to a boil over high heat. Add the chickpeas, Jerusalem artichokes, carrots, & pepper, & return to a boil. Reduce the heat & simmer, covered, 20 mins. Fluff with a fork.
Adapted from http://homecooking.about.com/od/vegetablerecipes/r/blv287.htm