Description
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 (Optional)
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar, or more to taste (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8