Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: bring 2 1/2 cups water to boil in small saucepan. add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. drain if necessary. puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth. melt butter in large nonstick skillet over medium heat. add leek and shallots; sauté until soft and light brown, about 4 minutes. stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. mix in puree and 1 cup peas; stir until heated through, about 2 minutes. add quinoa; stir to coat. divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

Target recipe: preheat oven 375f. heat oil plus 3 t water in large skillet. add the carrots and cauliflower and saute, covered, over moderate heat. lift the lid and stir occasionally until crisp tender. stir in the scallions and saute for another minute, just until slightly limp. stir in peas and parsley and remove from heat. in mixing bowl, combine beaten eggs with the milk, feta and thyme. stir in the skillet mixture and add a little pepper. oil a 10 in. tart pan. line the bottom with half the crumbs and pour the vegetable mixture in. top with the remaining crumbs. bake for 20 to 25 minutes, or until set and top is golden. let stand for 10 min before cutting.