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.