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

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

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.