- 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
- 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.