Sorry I am have been M.I.A. this week so far . Work has been crazy busy and with staying active I have not been getting home until 8:30 or so and crash around 9:30 – so not much free hours in my day . I am feeling great though and have a wonderful, healthy spring-inspired recipe for you that I tried out over the weekend. Quite easy and very tasty; Will who doesn’t particularly like Quinoa liked this! The recipe is in this month’s Bon Appetit.
Spring Vegetable Quinoa Pilaf
- Recipe says it makes 4 entree sized portions – I think it makes closer to 6 entree size portions!
- 1 1/2 cups quinoa, well rinsed (can find at almost any grocery store – if you buy in bulk at a natural food store it is much cheaper – Next time I am going to decrease this by 1/2 cup as it made too much quinoa.)
- 1 cup vegetable broth (I only had Better Than Bouillon Chicken paste so I made broth out of this – tasty, MSG free and can keep in your fridge when you run out of 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 (I used Portobello mushrooms instead – 1/2 the price of Shiitake although Shiitake are my fav mushroom)
- 1 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.
A big hit and packed with nutrients. The mint adds a wonderful fresh flavor that is not too overpowering. A must try! This recipe made more than I expected so I still have leftovers but can be paired with anything, eaten as a entree or side or even cold so a great easy spring dish .