Just Lose it with Berta
QUINOA AND SPRING VEGGIE PILAF
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What you need
quinoa, well rinsed
frozen petite peas, thawed, divided
chopped fresh mint leaves, divided
garlic clove, peeled
large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
fresh shiitake mushrooms, stemmed, thickly sliced
14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
What to do:
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 (do not boil) 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.
Add olive oil to 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.
*Recipe compliments of
Just Lose It is a division of The Jiiva Center
2900 Main Street
Stratford, CT 06614
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