Quinoa Pilaf with Veggies and Chickpeas recipe
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Ingredients
- 4 cups chicken stock 2 cups quinoa 2 tablespoons olive oil 1 pound asparagus, chopped 2 green bell peppers, chopped 1 red onion, chopped 1 (14.5 ounce) can chickpeas, drained and rinsed 2 tablespoons balsamic vinegar 1 tablespoon lemon juice salt and ground black pepper to taste 1 tablespoon balsamic vinegar, or more to taste
Nutrition Info
- 281.8 caloriescarbohydrate: 45.3 gcholesterol: 2.5 mgfat: 6.9 gfiber: 7.1 gprotein: 10.7 gsaturatedFat: 0.9 gservingSize: -sodium: 659.2 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Pilaf with Veggies and Chickpeas
Directions
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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.
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.