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 ½ 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 (white and pale green parts only); ¾ 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)

Servings: persons

1 ½ 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 (white and pale green parts only)
¾ 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)

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.
3
Drain if necessary.
4
Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.
5
Melt butter in large nonstick skillet over medium heat.
6
Add leek and shallots; saute until soft and light brown, about 4 minutes.
7
Stir in mushrooms, then asparagus; saute until mushrooms are tender and asparagus is crisp-tender, about 5 minutes.
8
Mix in puree and 1 cup peas; stir until heated through, about 2 minutes.
9
Add quinoa; stir to coat.
10
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.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 ½ cups quinoa, well rinsed, 1 cup vegetable broth, 2 cups frozen baby 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.

Quinoa and Spring Vegetable Pilaf

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