Artichoke and Chick-Pea Pilaf
Ingredients
- ½ C. sun-dried tomatoes (dry packed)
- 1 C. boiling water
- 1 C. uncooked quinoa
- 9 oz package frozen no-salt added artichoke hearts, thawed
- 1 tsp olive oil
- 1 medium clove garlic, minced, or ½ tsp bottle minced garlic
- 1 tsp dried oregano, crumbled
- ½ tsp crushed red pepper flakes
- 15.5 oz can no-salt added chick-peas (garbanzo beans), drained
- 3 oz feta cheese, rinsed
Directions
Put tomatoes in a small bowl and add boiling water. Set aside for about 10 minutes to soften. Drain tomatoes, saving liquid in a 2-C. measuring C. Chop tomatoes and set aside. Add enough water to tomato liquid to equal 2 C.. Pour into a medium saucepan. Rinse quinoa under cold water; drain. Stir into saucepan. Bring to a boil over high heat. Reduce heat and simmer, covered, until all liquid is absorbed, about 15 minutes. Meanwhile, chop artichokes. Heat a large nonstick skillet over medium heat. Add oil and swirl to coat bottom. When oil is hot, add artichokes, garlic, oregano, and red pepper flakes. Cook for about 2 minutes, stirring occasionally. Stir in chick-peas and heat through, about 5 minutes. Combine tomatoes, quinoa, and chick-pea mixture. Spoon onto a large serving platter. Crumble feta on top.
