Yet another recipe by Bon Appétit Magazine! I’ve been searching for some really great summer recipes and this is definitely one of them.
The recipe called for shiitake mushrooms but my grocery store didn’t have any so I used cremini mushrooms.
It has lots of yummy veggies.
The freshly chopped mint really makes it.
I’ve never used quinoa before and I really liked it! I am a huge fan of couscous so it felt very familiar.
Quinoa and Spring Vegetable Pilaf (by Bon Appétit Magazine – April 2011)
- PREP: 30 minutes
- TOTAL: 30 minutes
- 1 1/2 cups quinoa, well rinsed
- 1 cup vegetable 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
- 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.