Quinoa risotto with mashed peas and greens from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 96) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute spinach for spring greens.

  • LizzieLozza on August 23, 2017

    Definitely need to make the pea puree. I ran out of time and nuts so used jar of pesto instead. Would have been quite plain without. Won't become a regular but not a disaster.

  • Rutabaga on March 14, 2017

    This was a new way of preparing quinoa for me. The herbed pea puree is particularly good - bright, fresh, and sweet, like spring in a sauce. To use up ingredients I already had, I used pepitas in place of the pine nuts, goat cheese instead of feta, and the suggested spinach rather than kale. I also left out the mint, although I'm sure that would be delicious. While pine nuts would be a better fit than pipitas, it's nice that this recipe is so versatile. The only downside is that the kids didn't like it, although my five-year-old didn't seem to have too much difficulty eating the small portion given to him once I got him to stop complaining about its mere presence on his plate.

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