Quinoa with fresh peas and mint
Fat free reduced sodium vegetable broth
1 cup(s), rinsed
1 medium, minced
Uncooked green peas
1 cup(s), shelled, or frozen and thawed
2 medium, thinly sliced
Fresh mint leaves
1 Tbsp, thinly sliced
Extra virgin olive oil
⅛ tsp, coarsely ground
- Bring broth to boil in medium saucepan. Add quinoa and shallot; reduce heat to low and simmer, covered, until quinoa is tender, about 15 minutes, adding peas during last 3 minutes of cooking time. Transfer to large bowl.
- Add scallions, mint, oil, vinegar, salt, and pepper to quinoa mixture and toss gently to combine. Serve warm or at room temperature.
- Per serving: 2/3 cup