Ingredients

  • 1
    cup
  • 1
    leek, white & light green parts only, halved length-wise and thinly sliced
  • 2
    shallots, diced
  • 12
    lb
    snap peas, cut into bite sized pieces
  • 2
    clove garlic minced
  • 2
    cups
    baby spinach
  • 12
    cups
    basil leaves, loosely packed
  • 14
    cups
    mint leaves, loosely packed
  • 2
    tbsp
    unsalted butter
  • Zest and juice of ½ a lemon
  • Salt & Pepper

Nutrition Facts

Serving Size: 112
Serves: 6
Amount Per Serving
Calories: 180
% Daily Value*
Total Fat: 5g 6%
Saturated Fat: 2.5g
Cholesterol: 10mg 3%
Total Carbohydrate: 28g 10%
Dietary Fiber: 6g 21%
Sugars: 4g 8%
Protein: 6g 12%

Instructions

  1. Prepare quinoa according to package directions.
  2. In a food processor, puree half the snap peas, basil, mint, lemon juice and zest with ½ cup of water until smooth.
  3. In a large skillet, over medium heat, melt butter and sauté leeks and shallots until softened and lightly browned about 5 minutes. Season lightly with salt and pepper.
  4. Stir in remaining half of snap peas and sauté until peas are crisp-tender about 5 minutes. Season lightly with salt and pepper.
  5. Add garlic to the skillet and cook until fragrant about 30 seconds. Mix in puree and spinach leaves, toss to wilt spinach slightly. Season lightly with salt and pepper.
  6. Add the quinoa to the skillet and stir well to combine. Garnish with additional chopped herbs. Enjoy!
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