I wanted to make some quinoa the other day, and usually I make the same dish each time. It is SO delicious - but I decided to try something different. I found this recipe on Bon Appetit. A quinoa and spring vegetable pilaf. I followed the recipe for the most part, but left out or added a few things. I didn't find it to be SUPER flavourful, so I added some feta cheese at the end and some roasted tomatoes which did the trick for me. It was a light and tasty meal.
To make 4 servings:
1 1/2 cups quinoa, well rinsed
1 cup vegetable broth
1 cup frozen petite peas*
1 cup frozen corn, thawed*
5 tablespoons chopped fresh mint leaves, divided
4 garlic cloves, peeled*
3 tablespoons butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
3/4 cup sliced onion*
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
feta cheese to liking*
1 cup roasted and chopped cherry tomatoes (baked at 425 with olive oil, salt and pepper)*
From Bon Appetit: 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 [onions]; 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, peas [and corn]; stir until heated through, about 2 minutes. Add quinoa; stir to coat. [Add feta and roasted cherry tomatoes]. Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
*Modified or new from original recipe