Quinoa Pilaf With Sweet Peas and Green Garlic

1. 1

   Bring a medium pot of lightly salted water to a boil and add the peas.

2. 2

   Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness.

3. 3

   Place a strainer over a bowl and drain the peas.

4. 4

   Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot, add salt to taste, bring to a boil and add the quinoa.

5. 5

   When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread.

6. 6

   Remove from the heat, drain through a strainer and return to the pot.

7. 7

   Cover the pot with a clean dish towel and return the lid.

8. 8

   Let sit 15 minutes.

9. 9

   Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic.

10. 10

    Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes.

11. 11

    Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas.

12. 12

    Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.