Spring Quinoa With Peas And Corn Recipes

SPRING QUINOA WITH PEAS AND CORN

Steps:

• In a saucepan (I use my favorite Dutch Oven) place the quinoa and broth. Bring to a boil.
• Once boiling, lower the heat and allow to simmer, covered, until the liquid is absorbed by the quinoa (approx. 10 minutes). Don't overcook! Place the saucepan with cooked quinoa to the side.
• In a skillet (I love my Cast Iron), melt 2 TB butter.
• Once the butter is melted, add the frozen peas and corn (no need to defrost). Over medium heat, saute the corn and peas for about 5 minutes until cooked. Make a well in the skillet by pushing the corn and peas to the side. Add the minced garlic. Saute until fragrant (about a minute). Combine the garlic, peas, and corn in the skillet. Add the diced green onions, cooking for two minutes. Remove from the heat.
• Spoon the cooked quinoa into the peas and corn mixture. Combine ingredients in the pan. Season with salt to taste, and if desired add an extra TB butter.
• Serve warm.

QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment.
• Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
• Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
• Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
• Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
• In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
• To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

QUINOA WITH PEAS AND ONION

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.