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Quinoa Pilaf with Veggies and Chickpeas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quinoa pilaf with chickpeas, asparagus, and bell pepper - a refreshing and vibrant gluten-free dish, perfect as a side or main.
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
  • 1 tablespoon balsamic vinegar, or more to taste
Instructions:
  • In a saucepan, bring the chicken stock and quinoa to a boil. Lower the heat, cover, and simmer until the quinoa is tender, approximately 15 minutes. Remove from heat.
  • In a large skillet over medium heat, heat olive oil until shimmering. Add asparagus, bell peppers, and onion; sauté until softened, about 6 minutes. Mix in chickpeas. Pour in 2 tablespoons balsamic vinegar and simmer until reduced, about 4 minutes. Season with lemon juice, salt, and black pepper. Fold in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over the pilaf before serving.

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