Minted Green Quinoa Pilaf

Serves 4
by Tenina Holder

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.

Need

  • 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

Do

1  

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.

2  

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.

3  

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.

4  

Add mushrooms, asparagus without the tips, remaining peas and puree into TM bowl and cook 4 min/100ºC/Reverse/speed 1.

5  

Return cooked quinoa to TM bowl and stir through 10 sec/Reverse/speed 1, with aid of the spatula.

6  

Serve immediately garnished with asparagus tips and mint leaves. Drizzle with a little EVOO if desired.

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