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Quinoa and Spring Vegetable Pilaf

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“Taken from April 2011 Bon Appetit; wonderful use of spring veggies!”
READY IN:
40mins
SERVES:
4
YIELD:
4 sides
UNITS:
Metric

Ingredients Nutrition

Directions

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

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