Passover Quinoa Pilaf with Asparagus, Sugar Snap Peas & Mint
The perfect Side-Dish for all you holiday main courses.
Servings: 12 servings
Cost: $12
Ingredients
- 2 cups white quinoa Kosher for Passover if needed
- 1 tablespoons extra virgin olive oil
- 1 whole large onion 3 cups peeled and thinly sliced
- 1/4 teaspoon ground turmeric
- 3 1/2 cups vegetable broth*
- 1 tablespoon extra virgin olive oil
- 3/4 pound fresh asparagus trimmed, cleaned and dried
- 1 1/2 cups sugar snap peas strung, cleaned and dried
- 1 cup leeks whites & light greens, cleaned well; thinly sliced
- 2 tablespoons fresh garlic peeled and minced
- 2 pinches sea salt & pepper
- 1/4 cup fresh mint leaves
Instructions
Make the Quinoa with Onions:
- Rinse quinoa in a fine mesh colander, set aside. Add 1 T. evoo to a heavy 3 quart pot. Raise heat to medium low. Add the sliced onion and sauté until softened and just a touch golden; about 10 minutes. Add turmeric, stir in. Add the broth and bring to a boil.
- Add the rinsed quinoa to the pot, give a big stir; cover and lower to a bare simmer. Cook until the broth is absorbed and the quinoa is tender, 12 - 15 minutes.
Cook the Vegetables for the Pilaf:
- As the quinoa cooks - cut each asparagus spear into 3 even pieces - slice on the diagonal. Cut large sugar snap peas in half, leave smaller ones whole.In a 12" skillet (I used ceramic non-stick) add 1 T. evoo and raise heat to medium. Add the asparagus and sugar snaps. Cook, stirring until they start to turn a brighter green, about 3 minutes. Add the leeks, garlic, salt & pepper and stir in and cook 1 minute more. Add 1 tablespoon water and cover the pan. Cover for just 2 minutes until the vegetables are cooked through, yet still bright green and tender-crisp. Uncover immediately.
- Fluff the quinoa and uncover.Add quinoa to a large serving bowl or casserole dish to fit. Add the vegetables and all the mint. Give a stir and serve. Garnish with sprigs of mint if desired.
Notes
*Use homemade vegetable broth or try Better than Bouillon Organic Vegetable Base.
The Pilaf can be gently reheated in a microwave oven on "reheat setting", or in a 350 degree oven, covered, until just warmed. Add extra mint on top when serving.
This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 147kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 69mg | Potassium: 267mg | Fiber: 3g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg