1 1/2 C quinoa, well rinsed
1 t slt
11 C vegetable broth
2 C frozen petite peas, thawed, divided
1 garlic clove, peeled
3 T butter
1 large leek (white and pale green parts only) halved, thinly sliced ((about 1 cup)
3/4 C shallots
8 oz fresh shiitake mushrooms, stemmed, thickly sliced
14 oz asparagus trimmed, cut on diagonal into 1 inch pieces
Bring water to a boil in a small sauce pan. Add quinoa and salt. Return to boil then reduce heat to low, cover and simmer until quinoa is done 15 - 17 minutes.
Puree broth, 1 C peas, and garlic in a blender until smooth.
Melt butter in a large nonstick skillet over medium heat. Add leeks and shallots, saute until soft and light brown, about 4 minutes.
Stir in mushrooms then asparagus, saute until mushrooms are tender and asparagus in crisp-tender, about 5 minutes.
Mix in puree and 1 C of peas. Stir until heated through, about 2 minutes.
Add quinoa, stir to coat.
Before serving, sprinkle with 1 Tblsp mint (if desired).
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