Quinoa Pilaf with Veggies and Chickpeas The Best Recipes

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Quinoa Pilaf with Veggies and Chickpeas

"Delicious gluten-free side or main dish!"

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 (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

• 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.

Notes :

• Substitute red or orange bell peppers for the green if preferred.

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