Quinoa-Sunchoke Pilaf

Quinoa gets toasted in oil until it crackles and pops before any liquid goes in, and that step transforms the flavor from bland to nutty. Add sunchokes (Jerusalem artichokes), chickpeas, and green peas, and you’ve got a vegetarian pilaf with real substance.

Sunchokes bring a slightly sweet, artichoke-like flavor and a creamy texture once cooked. They break down just enough during the 20-minute simmer to thicken the pilaf slightly while keeping their shape.

Rinsing the quinoa five times sounds excessive, but it’s not. That natural coating (saponin) tastes bitter and soapy if you don’t wash it off thoroughly. Cold water, strain, repeat.

Pro Tips

• Listen for the quinoa to crack and pop in the oil. That sound means the grains are toasted and ready for the onion. If you add the onion too early, the quinoa steams instead of toasts.
• Peel the sunchokes right before using them. They oxidize and turn brown fast, like cut apples.
• Frozen peas work just as well as fresh and don’t need thawing before adding to the pot.
• Fluff with a fork at the end, never stir with a spoon. Stirring compresses the grains into mush.

Variations

• Stir in a squeeze of lemon juice and fresh parsley after fluffing for a brighter finish.
• Add roasted butternut squash cubes instead of sunchokes for a sweeter autumn version.
• Toss in a handful of toasted pine nuts or slivered almonds for crunch.