Quinoa and Spring Vegetables
- Number of Servings: 8
Ingredients
1 1/2 cups quinoa, well rinsed1 cup vegetable broth2 cups frozen petite peas, thawed, divided5 tablespoons chopped fresh mint leaves, divided1 garlic clove, peeled3 tablespoons butter1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)3/4 cup sliced shallots8 ounces fresh shiitake mushrooms, stemmed, thickly sliced1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
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.
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.
Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MAUS0061.
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.
Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user MAUS0061.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 7.5 g
- Cholesterol: 11.5 mg
- Sodium: 164.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.3 g
- Protein: 7.3 g
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