Spring Vegetable with Quinoa
1 leek, white & light green parts only, halved length-wise and thinly sliced
2 shallots, diced
½ lb of snap peas, cut into bite sized pieces
2 clove garlic minced (Pantry Friendly: 2 tsp. garlic powder)
2 cup baby spinach
½ cup basil leaves, loosely packed (Pantry Friendly: 2 Tbsp. dried basil)
¼ cup mint leaves, loosely packed (Pantry Friendly: 1 Tbsp. dried mint)
2 tablespoons unsalted butter
Zest and juice of ½ a lemon
Salt & Pepper
Prepare quinoa according to package directions.
In a food processor, puree half the snap peas, basil, mint, lemon juice and zest with ½ cup of water until smooth.
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.
Stir in remaining half of snap peas and sauté until peas are crisp-tender about 5 minutes. Season lightly with salt and pepper.
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.
Add the quinoa to the skillet and stir well to combine.
Garnish with additional chopped herbs.
Enjoy!Download Printable Version
Serving Size: 112g
Amount Per Serving
Calories from Fat 50
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrate 28g
Dietary Fiber 6g