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Passover Quinoa Pilaf with Asparagus and Sugar Snap Peas

Passover Quinoa Pilaf with Asparagus, Sugar Snap Peas & Mint

The perfect Side-Dish for all you holiday main courses.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings
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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.
COURSE: Side Dish
CUISINE: American
KEYWORDS: quinoa pilaf, quinoa pilaf with Spring Vegetables
Nutrition Facts
Passover Quinoa Pilaf with Asparagus, Sugar Snap Peas & Mint
Amount per Serving
Calories
147
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
69
mg
3
%
Potassium
 
267
mg
8
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
515
IU
10
%
Vitamin C
 
11
mg
13
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.