Ingredients Jump to Instructions ↓

  1. 1 1/2 cups quinoa, well rinsed

  2. 1 cup vegetable broth

  3. 2 cups frozen petite peas, thawed, divided

  4. 5 tablespoons chopped fresh mint leaves, divided

  5. 1 garlic clove, peeled

  6. 3 tablespoons butter

  7. 1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)

  8. 3/4 cup sliced shallots

  9. 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced

  10. 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces

  11. Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Instructions Jump to Ingredients ↑

  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 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.

  3. Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.


Send feedback