Quinoa and Spring Vegetable Pilaf |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups quinoa, well rinsed |
1 cup vegetable broth |
2 cups frozen petite peas, thawed, divided |
5 tablespoons chopped fresh mint leaves, divided |
1 garlic clove, peeled |
3 tablespoons butter |
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup) |
3/4 cup sliced shallots |
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced |
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces |
Directions:
1. Bring 2 1/2 cups water to boil in small saucepan. 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.
2. Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
3. Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
4. Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
5. Per serving: 461 calories, 14 g fat, 22 g fiber Nutritional analysis provided by Bon Appétit
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