Quinoa and Spring Vegetable Pilaf |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Taken from April 2011 Bon Appetit; wonderful use of spring veggies! Ingredients:
1 1/2 cups quinoa, well rinsed |
1 cup vegetable broth |
2 cups frozen baby peas, thawed, divided |
5 tablespoons chopped fresh mint leaves, divided |
1 garlic clove, peeled |
3 tablespoons butter |
1 large leek, halved, thinly sliced (white and pale green parts only) |
3/4 cup sliced shallot |
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced |
1 bunch asparagus, trimmed, cut on diagonal into 1-inch pieces (14 oz. or so) |
Directions:
1. Bring 2 1/2 cups water to boil in small saucepan.
2. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
3. Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.
4. Melt butter in large nonstick skillet over medium heat.
5. Add leek and shallots; sauté until soft and light brown, about 4 minutes.
6. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes.
7. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
8. Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
|
|