Quinoa and Spring Vegetable Pilaf

Here is a picture of the desert preserve where we go on many of our morning walks. It is still cool enough to walk in the daylight. In no time at all we will be walking in the wee hours of the morning because of the heat. Soon it will be time to head back to our home in the Pacific North West. Already plotting what vegetables to grow in my garden.

Quinoa is one of my favorite grains, similar to couscous. This gem of a recipe was adapted from the bon appe'tit April 2011 edition and can easily be the main course or a great side dish. The pea puree really elevated this dish for me, the color was bright green and tasted very fresh. Although; next time I believe I will double the amount to mix with the quinoa. Fresh spring vegetables at their best!

Ingredients:

1 1/2 cups quinoa
1 cup of vegetable broth
2 cups of frozen petite peas (thawed) divided into 1 cup each
5 tablespoons chopped fresh mint
1 garlic clove, peeled
3 tablespoons butter
1 large leek (white and pale green parts only)thinly sliced about 1 cup
3/4 cup thinly sliced shallots
8 ounces shiitake mushrooms, thickly sliced
1 14 ounce bunch asparagus, trimmed cut on diagonal into 1 inch pieces

To prepare:

Bring 2 1/2 cups water to boil in a 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 nonstick skillet over medium heat. Add leeks and shallots, saute until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; saute until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup of peas; stir until heated through, about 2 minutes. Add quinoa, stir to coat. Sprinkle with remaining mint and serve.