Servings: 4

Weight Watcher Smart Points: 6

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 cup asparagus, sliced into 1-inch pieces (about 8 medium spears)
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh herbs such as parsley with a bit of chives or dill
  • 1 cup sliced leek or onion
  • Drizzle of lemon olive oil or lemon juice
  • 1 to 2 teaspoons lemon zest from an organic lemon
  • 2 teaspoons olive oil (if desired)
  • 1 cup quinoa, rinsed
  • A pinch of saffron threads
  • Salt and pepper to taste
  • 2 tablespoons toasted pine nuts or sliced or slivered almonds
  • 1 cup sliced snow or sugar snap peas (about 12 medium peas)
  • 1 1/2 cups vegetable broth
  • ¼ cup warm or hot water


  1. Soak the saffron in the ¼ cup of water for at least 5 minutes
  2. Heat a saucepan over medium heat
  3. Add the olive oil and then the leek or onion and garlic
  4. Sauté for a few minutes
  5. Add the quinoa and toast it
  6. Add the saffron and the soaking water
  7. Add the broth
  8. Stir and bring to a boil
  9. Cover and reduce to a simmer
  10. Let simmer for 12 minutes on the heat
  11. Remove from the heat and add the peas and asparagus
  12. Replace the cover and let sit for 5 minutes
  13. Check to be sure that the quinoa is cooked through (it will have little white rings)
  14. Stir and add the lemon zest pine nuts or almonds and herbs
  15. When ready to serve, add the lemon olive oil or lemon juice right before serving
  16. Season to taste with salt and pepper, if desired.Pressure cooking directions: Follow the same directions as above, locking the lid on the pressure cooker and bringing to high pressure for 5 minutes
  17. Let the pressure come down naturally
  18. When it does, carefully open the lid, add the asparagus and peas and put the lid back on for 2 minutes
  19. Stir, add lemon zest, nuts and herbs.

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