Quinoa Pilaf with Peas and Asparagus

Do you fall into the weeknight starch and veggie rut?  I definitely hit weeks where I am just completely uninspired when it comes to side dishes.  Cook some pasta, steam some broccoli, call it a day.

But luckily, spring is here, and with it beautiful vegetables just begging to be paired with something lighter than pasta or potatoes.  I kind of started with this beautiful green version from Bon Appetit, but streamlined the process because pulling out the food processor just seemed like too much work.  I also added a bit of lemon juice, because it just seemed to need some brightness.  The leftovers were great on their own the next day for lunch- filling, flavorful, and really good at room temperature.

Quinoa Pilaf with Peas and Asparagus

What's in it:

1 cup quinoa, regular or red, or a mix 
1 1/2 cups chicken or vegetable broth
1 Tbsp olive oil
1 garlic clove, minced

1/2 small onion, diced

1 small bunch asparagus, trimmed, cut on diagonal into 1-inch pieces

1 cup frozen peas, thawed

2 tablespoons chopped fresh mint leaves
Juice from half a lemon

How to make it:

Cook quinoa according to package instructions, replacing water with broth, and salt to taste.

Heat oil in a large pan, and sautee garlic, onion, and asparagus until asparagus is cooked, but still crisp.  Stir in quinoa, then peas and mint, and squeeze lemon over.  Season with salt and pepper.  Serve hot or at room temperature.