Quinoa And Spring Vegetable Pilaf Recipe

Name: Quinoa And Spring Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Servings: persons

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

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; saute until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; saute 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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa And Spring Vegetable Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa And Spring Vegetable Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions