Quinoa and Veggie Pilaf

Serves 6.
Prep Time:
Total Time:

Just a moment please...

quinoa pilaf
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A really healthy and filling spring dish with quinoa, asparagus, mushrooms, and a slightly sweet pea sauce.


1 1/2 Cups quinoa, rinsed
1 Cup vegetable stock
2 Cups frozen peas, 1 Cup for sauce and 1 for dish
1 clove garlic
1/4 Cup fresh mint, chopped
4 Tablespoons butter
1 large leek, white part only diced
3/4 Cups shallot, diced (1-2 large shallots)
8 ounces fresh shiitake mushrooms (or any mushroom)
1 14-ounce bunch of asparagus, cut into sections
Salt and pepper
Hot sauce (opt.)


1) To make sauce, blend the stock, half the peas, a handful of mint, and a clove of garlic.  Once it’s smooth, set it aside for later.

2) To make quinoa, add 1 1/2 Cups of rinsed quinoa to 2 1/2 Cups boiling water.  Cover and simmer for 15-17 minutes until quinoa is tender and cooked.

3) Dice leeks and shallots.  Slice mushrooms thinly and chop asparagus into pieces.

4) Add butter to a large skillet and once melted, add leeks and shallots.  Cook until veggies are soft, about 4-5 minutes.

5) Then add asparagus and mushrooms and continue to cook, stirring.  Cook for another 5 minutes or so until mushrooms are tender and asparagus is tender, but still slightly crunchy.

6) Once veggies are done, fold in quinoa, pea sauce, whole peas, and season with salt and pepper.  Stir until pilaf is warmed through.

7) Serve with hot sauce!