Taken from April 2011 Bon Appetit; wonderful use of spring veggies!
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Units: US | Metric
- 354.88 ml quinoa, well rinsed
- 236.59 ml vegetable broth
- 473.18 ml frozen baby peas, thawed, divided
- 73.94 ml chopped fresh mint leaves, divided
- 1 garlic clove, peeled
- 44.37 ml butter
- 1 large leek, halved, thinly sliced (white and pale green parts only)
- 177.44 ml sliced shallot
- 226.79 g fresh shiitake mushrooms, stemmed, thickly sliced
- 1 bunch asparagus, trimmed, cut on diagonal into 1-inch pieces (14 oz. or so)
- 1Bring 2 1/2 cups water to boil in small saucepan.
- 2Add 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.
- 3Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.
- 4Melt butter in large nonstick skillet over medium heat.
- 5Add leek and shallots; sauté until soft and light brown, about 4 minutes.
- 6Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes.
- 7Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
- 8Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
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Nutritional Facts for Quinoa and Spring Vegetable Pilaf
Serving Size: 1 (378 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 465.5
- Calories from Fat 119
- Total Fat 13.3 g
- Saturated Fat 6.0 g
- Cholesterol 22.9 mg
- Sodium 110.7 mg
- Total Carbohydrate 73.2 g
- Dietary Fiber 12.3 g
- Sugars 8.7 g
- Protein 17.9 g
The following items or measurements are not included: