Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons carapelli® extra virgin olive oil 
• 1 large leek light white green thinly sliced
• 6.5 ounce marinated artichoke hearts drained coarsely chopped
• 2 tablespoons parmigiano-reggiano cheese grated
• 3 tablespoons pinenuts toasted
• 1 cup quinoa rinsed drained
• 1 cup diagonally sugar snap peas fresh shelled halved
• 1.8 cups vegetable broth reduced-sodium

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium heat.
2. 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.
3. 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.