Quinoa And Spring Vegetable Pilaf

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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 ( 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)

Recipe

• 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.