Minted Green Quinoa Pilaf

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This vegetarian Quinoa Pilaf is a great dish as a main, or for the meat-lover, as a side dish with some chicken or fish. Fresh and fantastic!

Inspired by:

recipe updated 8 Jun 2020


  • Mint icon
    ½ cup (about 13g)
  • Water icon
    150ml (½ cup)
  • Leek icon
    1 (90g)
  • Spring onion icon
    Spring onion
    4 (60g)
  • Asparagus icon
    397g (about 3 cups)
  • Quinoa icon
    150g (about ¾ cup)
  • Water icon
    1 liter (1000ml)
  • Garlic clove icon
    Garlic clove
    about ½ unit
  • Vegetable stock powder icon
    Vegetable stock powder
    about ½ tbsp (4g)
  • Frozen peas icon
    Frozen peas
    130g (about 1 cup)
  • Butter icon
    30g (about 2⅛ tbsp)
  • Button mushroom icon
    Button mushroom
    200g (about 6¾)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon Large serving bowl
  • kCook icon Tm5 bowl
  • kCook icon Simmering basket
  • kCook icon Sink

Step preview

  1. Add quinoa to the simmering basket
  2. Set up your TM5
  3. Add water to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Cook - approx 19 min, 100°C, speed 3
  6. Remove simmering basket
  7. Transfer content of TM5 bowl to sink
  8. Set aside simmering basket
  9. Add mint, garlic clove, vegetable stock powder, water and frozen peas to the TM5 bowl
  10. Purée - approx 15 sec, speed 4
  11. Transfer content of TM5 bowl to medium bowl
  12. Add butter, leek and spring onion to the TM5 bowl
  13. Chop - approx 5 sec, speed 5
  14. Scrape down sides of TM5 bowl
  15. Sauté - approx 5 min, varoma, speed 1
  16. Then add button mushroom, asparagus, frozen peas, vegetable stock powder and water to the TM5 bowl
  17. Cook - approx 4 min, 100°C, reverse speed 1
  18. Transfer content of simmering basket to TM5 bowl
  19. Stir - approx 10 sec, reverse speed 1
  20. Transfer content of TM5 bowl to large serving bowl
  21. Garnish with mint
  22. Drizzle with extra virgin olive oil
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