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.