quinoa with peas and garlic

http://www.nytimes.com/2012/05/15/health/nutrition/quinoa-pilaf-with-sweet-peas-and-green-garlic.html?ref=nutrition

2/3 cup quinoa

3/4 cup shelled fresh peas (1 pound unshelled)

Salt to taste

2 tablespoons extra virgin olive oil

1 leek, white and light green part only, halved, cleaned of sand and sliced thin

1 bulb green garlic, tough stalk cut away and papery shells removed, sliced thin

1 tablespoon chopped fresh mint

1 tablespoon chopped chives

2 tablespoons chopped fresh parsley, or a combination of parsley and tarragon

Freshly ground pepper 

1. Bring a medium pot of lightly salted water to a boil and add the peas. Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness. Place a strainer over a bowl and drain the peas. Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot, add salt to taste, bring to a boil and add the quinoa. When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread. Remove from the heat, drain through a strainer and return to the pot. Cover the pot with a clean dish towel and return the lid. Let sit 15 minutes.

2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic. Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes. Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas. Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve. 

Yield: 4 to 6 servings.

Advance preparation: You can cook the peas and the quinoa up to a few days ahead (though the peas will lose much of their sweetness) and keep in the refrigerator.

Nutritional information per serving (4 servings): 211 calories; 9 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 4 grams dietary fiber; 10 milligrams sodium (does not include salt to taste); 6 grams protein

Nutritional information per serving (6 servings): 140 calories; 6 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 7 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”