Quinoa and Spring Vegetable Pilaf

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.