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Spring Vegetable with Quinoa

Quick Information

45 min
Gluten Free



1 cup Lundberg Family Farms Antique White 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.


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Nutritional Facts

Serving Size: 112g

Amount Per Serving

Calories 180

Calories from Fat 50

Total Fat 5g

Saturated Fat 2.5g

Trans Fat 0g

Cholesterol 10mg

Sodium 170mg

Total Carbohydrate 28g

Dietary Fiber 6g

Sugars 4g

Protein 6g