This recipe is a very old time honored addition from when I first left Thermomix in Australia as the Head of recipe development and went out on my own. Even before I created For Foods Sake, this recipe was part of the now ancient Dinner Spinner and of course Spin A Dinner app. It was time to update the image, and so here it is, all new and very green. (Good name there Tenina!)
If you are a vegetarian, this is right up your alley, and if you are not it makes a great side dish for almost any protein, but grilled salmon is particularly fantastic with it. What are you waiting for?? Laf on...pi-laf on.
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- 150 g quinoa (colours of choice)
- 1 Litre water
- 260 g frozen baby peas, divided
- Handful mint leaves
- 1 clove garlic
- 1 tbsp veggie stock paste
- 150 g boiling water
- 30 g butter
- 1 large leek, white and pale green parts, roughly chopped
- 4 spring onions/shallots, roughly chopped
- 200 g Swiss brown mushrooms, sliced
- 1 Bunch asparagus, sliced, reserving tips
- Additional mint leaves for garnish
- Extra Virgin Olive Oil (EVOO) EVOO (optional) BUY
Place quinoa into simmering basket and insert into TM bowl. Pour water over. Cook 19 min/100ºC/speed 3. Remove basket and drain water from bowl. Set quinoa aside.
Place half the peas, mint leaves, garlic, stock paste and boiling water into TM bowl and puree 15 sec/speed 4. Remove from bowl and set aside.
Place butter, leek and spring onions/shallots into TM bowl and chop 5 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add mushrooms, asparagus without the tips, remaining peas and puree into TM bowl and cook 4 min/100ºC/Reverse/speed 1.
Return cooked quinoa to TM bowl and stir through 10 sec/Reverse/speed 1, with aid of the spatula.
Serve immediately garnished with asparagus tips and mint leaves. Drizzle with a little EVOO if desired.