Ingredients

• 1

  cup
  Organic Antique White Quinoa suggested substitutions
• 1
  leek, white & light green parts only, halved length-wise and thinly sliced
• 2
  shallots, diced
• ¹⁄₂

  lb
  snap peas, cut into bite sized pieces
• 2
  clove garlic minced
• 2

  cups
  baby spinach
• ¹⁄₂

  cups
  basil leaves, loosely packed
• ¹⁄₄

  cups
  mint leaves, loosely packed
• 2

  tbsp
  unsalted butter
• Zest and juice of ½ a lemon
• Salt & Pepper

Instructions

1. Prepare quinoa according to package directions.
2. In a food processor, puree half the snap peas, basil, mint, lemon juice and zest with ½ cup of water until smooth.
3. 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.
4. Stir in remaining half of snap peas and sauté until peas are crisp-tender about 5 minutes. Season lightly with salt and pepper.
5. 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.
6. Add the quinoa to the skillet and stir well to combine. Garnish with additional chopped herbs. Enjoy!