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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Need
- 150 Grams quinoa (colours of choice)
- 1 Litre water
- 260 Grams frozen baby peas, divided
- Handfuls mint leaves
- 1 clove garlic
- 1 Tablespoon veggie stock paste
- 150 Grams boiling water
- 30 Grams butter BUY
- 1 large leek, white and pale green parts, roughly chopped
- 4 spring onions/shallots, roughly chopped
- 200 Grams 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 Thermomix 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 Thermomix bowl and puree 15 sec/speed 4. Remove from bowl and set aside.
- 3
Place butter, leek and spring onions/shallots into Thermomix 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 Thermomix bowl and cook 4 min/100ºC/Reverse/speed 1.
- 5
Return cooked quinoa to Thermomix 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.
