Quinoa Pilaf with Veggies and Chickpeas
Description
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.
Ingredients
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4 cups chicken stock
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2 cups quinoa
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2 tablespoons olive oil
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1 pound asparagus, chopped
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2 green bell peppers, chopped
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1 red onion, chopped
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1 (14 1/2 ounce) can chickpeas, drained and rinsed
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2 tablespoons balsamic vinegar
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1 tablespoon lemon juice
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salt and ground black pepper to taste
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1 tablespoon balsamic vinegar, or more to taste
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.