Quinoa and Spring Vegetable Pilaf

• 1 12 cups quinoa, well rinsed
• 1 cup vegetable broth
• 2 cups frozen baby peas, thawed, divided
• 5 tablespoons chopped fresh mint leaves, divided
• 1 garlic clove, peeled
• 3 tablespoons butter
• 1 large leek, halved, thinly sliced (white and pale green parts only)
• 34 cup sliced shallot
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 1 bunch asparagus, trimmed, cut on diagonal into 1-inch pieces (14 oz. or so)

1. Bring 2 1/2 cups water to boil in small saucepan.
2. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes.
3. Drain if necessary.
4. Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.
5. Melt butter in large nonstick skillet over medium heat.
6. Add leek and shallots; saute until soft and light brown, about 4 minutes.
7. Stir in mushrooms, then asparagus; saute until mushrooms are tender and asparagus is crisp-tender, about 5 minutes.
8. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes.
9. Add quinoa; stir to coat.
10. Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

quinoa, vegetable broth, frozen baby peas, mint, garlic, butter, shallot, shiitake mushrooms

Taken from www.food.com/recipe/quinoa-and-spring-vegetable-pilaf-453903 (may not work)