Quinoa pilaf with young peas and green garlic
6 servings
60 minutes
Quinoa pilaf with young peas and green garlic is a refined dish inspired by Italian culinary traditions and a desire for lightness and freshness. Quinoa, known for its nutty flavor and airy texture, harmoniously combines with the sweetness of young peas and the aroma of fresh garlic. A delicate blend of greens, including parsley, mint, and green onions, adds brightness and freshness to the dish. This pilaf is easy to prepare: quinoa grains soak up the aroma of garlic and olive oil while tender peas add softness and contrast in textures. An ideal choice for a light dinner or festive table, this pilaf will delight both gourmets and health food lovers. Serve it warm, enjoying each spoonful of balanced flavor that transports you to sunny Italy.
1
Bring lightly salted water to a boil and add the peas. Reduce the heat and cook for 4-10 minutes until the peas are soft.
- Green peas: 200 g
- Salt: to taste
2
Do not drain all the water, leave 2 cups in the pot. Bring to a boil again, add salt to taste and add quinoa. When the water boils, reduce the heat, cover with a lid and cook for 15 minutes until the quinoa is soft.
- Quinoa: 3 glasss
- Salt: to taste
3
Drain the water, cover with a clean towel and lid, and let it sit for 15 minutes.
4
Heat 1 tablespoon of olive oil in a large skillet, add onion and garlic, season with salt, and cook for 3-5 minutes until softened, stirring occasionally.
- Extra virgin olive oil: 2 tablespoons
- Leek (white part): 1 piece
- Garlic: 1 head
- Salt: to taste
5
Add quinoa and peas, mix with the remaining olive oil, cook for another 2 minutes, stirring gently to avoid crushing the peas. Add herbs and pepper, and serve.
- Quinoa: 3 glasss
- Green peas: 200 g
- Extra virgin olive oil: 2 tablespoons
- Fresh mint: 1 tablespoon
- Ground black pepper: to taste
- Spring onion: to taste
- Parsley: 40 g
