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 calories
carbohydrate: 45.3 g
cholesterol: 2.5 mg
fat: 6.9 g
fiber: 7.1 g
protein: 10.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 659.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

Delicious gluten-free side or main dish!

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