*Want to give a quick shout out to my mama Josiane, who noted in my baby book of eating habits at 9 months: "you absolutely love peas, baby girl and dont seem to like any meat."*
|Patti + Robert in the kitchen|
However, I wanted to start avec les petits pois with a very simple, filling, delicieux recipe, of which the young baby peas bring all the love to...perfect for fall and winter and a fantastic Thanksgiving side dish...and with the leftovers, can be made into some seriously rad quinoa cakes...
*nod to Patti and Robert
2 cups organic quinoa, 3x rinsed
4 cups organic vegetable broth
Pinch of saffron
1 large leek, sliced
1-2 small shallots, chopped
4-6 cloves of garlic, minced
1-1.5 cup sliced mushrooms (crimini, button, or shitake or all three)
3/4 cup of frozen baby peas (or more, depending on how much of a pea-lover you are; you just want there to be an equal ratio of all components)
salt and freshly ground pepper to taste
Heat olive oil in cast iron or aluminum pan. Add leeks and shallots and cook until soft, about 5 minutes. Add garlic, cook until fragrant and then add the 'shrooms. Allow the mushrooms to cook down a bit and then add les petits pois. In essence, you are creating a sauce for your quinoa.
In a separate pot, mix quinoa with vegetable broth and add a pinch of saffron as well as a substantial sprinkle of salt. Bring to a boil. Once rolling, cover and lower to simmer to cook for about 12 minutes, until water is absorbed and quinoa is al dente. Set aside.
Fold cooked quinoa into la sauce, add salt and plenty of pepper. Serve, baby serve...