To make 3 to 4 main course size serves you will need:

1? cups of dry quinoa
2½ cups of stock or water
1 small leek, washed and chopped in rings
250g Asparagus spears, washed and chopped
1 cup of fresh peas (about 400g when in the pod)
3 tablespoons of plain yoghurt

Mustard Butter:

60g of softened butter
1 heaped teaspoon of Dijon mustard
1 teaspoon of fresh lemon juice
Pinch of salt
Optional…Tabasco sauce… ½ teaspoon or more

Top with fresh chopped herbs or toasted pine nuts.

Wash the quinoa well then gently cook in the stock. This should take around 20 minutes until all the water is absorbed and you can see the quinoa curls!. Let it sit off the heat and steam. Fluff up with fork.

While the quinoa is cooking make the Mustard Butter by beating together with a fork all the ingredients in a small bowl. The Tabasco really helps lift this dish and it can take a generous amount!

Heat a small amount of butter and oil in a large frypan over a moderate heat. Toss in the leek and gently sweat for a minute or two before adding the peas and asparagus. Stir well and cook for about 3 minutes. Add the cooled and fluffed up quinoa and stir thoroughly through the vegetables and continue cooking for about 5 minutes. Add the mustard butter and stir thoroughly through the quinoa and vegetable mixture.
Finally add 3 tablespoons of fresh yoghurt, stir through and take of the heat.

It is now ready to serve, or can be left to cool and served warm.