Quinoa And Spring Vegetable Pilaf

• 1 1/2 cups quinoa, well rinsed
• 1 cup vegetable broth
• 2 cups frozen petite peas, thawed, divided
• 5 tablespoons chopped fresh mint leaves, divided
• 1 garlic clove, peeled
• 3 tablespoons butter
• 1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
• 3/4 cup sliced shallots
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
• Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

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

quinoa, vegetable broth, petite peas, mint, garlic, butter, only, shallots, shiitake mushrooms, couscous

Taken from www.epicurious.com/recipes/food/views/quinoa-and-spring-vegetable-pilaf-364534 (may not work)