Quinoa Pilaf with Jerusalem Artichokes

INGREDIENTS:
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped Jerusalem Artichokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper

INSTRUCTIONS:
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more (this removes the bitter shell). Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, artichokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.