Quinoa Pilaf with Veggies and Chickpeas

Quinoa Pilaf with Veggies and Chickpeas

Chickpeas, asparagus, and bell pepper are folded into quinoa in this fresh and zesty pilaf, great served as a gluten-free side or main dish.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
282 Calories

Recipe Instructions

Step 1
Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
Step 2
Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Ingredients

  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 red onion, chopped
  • 2 tablespoons balsamic vinegar
  • 4 cups chicken stock
  • 2 green bell peppers, chopped
  • 2 cups quinoa
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 (14.5 ounce) can chickpeas, drained and rinsed
  • 1 pound asparagus, chopped

Categories

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