ragout quinoa with green sauce

By Jody

Ingredients

• 1 c quinoa
• 2 c veg broth
• 2 c chopped cilantro
• 1/2 tsp salt
• 1 large serrano chile, cut 1/4 in
• 1/4 c evoo
• 2 tbsp lime juice
• for ragout:
• 2 tbsp evoo
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 medium onion diced
• 1 medium leek white and tender parts diced
• salt and pepper
• 2 medium zucchini cut 1 inch pieces
• 1 pound asparagus cut into 1 inch pieces
• 1 pound peas shucked
• 2 pounds fava beans shucked and peeled
• 10 oz baby spinach

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

bring broth to boil, add quinoa, cover and simmer 15 minutes or until all liquid is absorbed. let stand 10 minutes covered, then fluff with fork.
make green sauce: put cilantro, salt chile and evoo in blender. pulse briefly, then puree into a paste. add 1/4 c water and puree again. taste and adjust seasonings. transfer to bowl and add lime juice.
make ragout: 2 tbsp evoo in skillet, when oil is hot add coriander and cumin. let sizzle for a few seconds, then add onions and cook stirring until begin to soften, 5 minutes. add leaks and season well with salt and pepper. stir and cook mixture until leeks are soft but still bright green, 5 minutes.
add zucchini, 3 cups water raise heat to a boil, cover and cook 2 minutes. add asparagus and peas. cover and cook another 2 minutes. add fava and spinach cover and cook 1 minute. turn off heat.
gently fold vegetable together, then transfer to plate using slotted spoon.stir 2 tbsp green sauce into liquid remaining pot, then spoon liquid over vegetables.