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Recipes
April 2011

Quinoa and Spring Vegetable Pilaf

By Bon Appétit Test KitchenPhotography by Jos Picayo

3.8

(7)

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Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.

    Step 3

    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.

    Step 4

    Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

Nutrition Per Serving

One serving contains: Calories (kcal) 460.9 %Calories from Fat 27.1 Fat (g) 13.9 Saturated Fat (g) 5.3 Cholesterol (mg) 22.5 Carbohydrates (g) 65.8 Dietary Fiber (g) 21.7 Total Sugars (g) 11.0 Net Carbs (g) 44.1 Protein (g) 18.3 Sodium (mg) 262.7
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