Side Dish Recipe − 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

Cooking 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.

Nutrition Facts

• calories281.8
• carbohydrateContent45.3 g
• cholesterolContent2.5 mg
• fatContent6.9 g
• fiberContent7.1 g
• proteinContent10.7 g
• saturatedFatContent0.9 g
• sodiumContent659.2 mg
• sugarContent3.7 g