Vegetarian

Quinoa and Spring Vegetables is for Dinner.

Quinoa and Spring Vegetables takes several minutes to prepare.

Quinoa and Spring Vegetables takes several minutes to cook.

Quinoa and Spring Vegetables makes 8 servings.

The ingredients for Quinoa and Spring Vegetables are:

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

Here is how you make Quinoa and Spring Vegetables:

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 smoothMelt butter in large nonstick skillet over medium heat. Add leek and shallots; saut? until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; saut? 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.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user MAUS0061.

The nutritional information for Quinoa and Spring Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.9

• Total Fat: 7.5 g
• Cholesterol: 11.5 mg
• Sodium: 164.4 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 4.3 g
• Protein: 7.3 g

The dietary needs meet for Quinoa and Spring Vegetables is Vegetarian