Name: Quinoa Pilaf with Veggies and Chickpeas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken stock - 4 cups; Quinoa - 2 cups; Olive oil - 2 tablespoons; Asparagus, chopped - 1 pound; Green bell peppers, chopped - 2; Red onion, chopped - 1; Chickpeas, drained and rinsed - 1 (14.5 ounce) can; Balsamic vinegar (Optional) - 2 tablespoons; Lemon juice - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Balsamic vinegar, or more to taste (Optional) - 1 tablespoon

Ingredients for - Quinoa Pilaf with Veggies and Chickpeas

1. Chicken stock 4 cups

2. Quinoa 2 cups

3. Olive oil 2 tablespoons

4. Asparagus, chopped 1 pound

5. Green bell peppers, chopped 2

6. Red onion, chopped 1

7. Chickpeas, drained and rinsed 1 (14.5 ounce) can

8. Balsamic vinegar (Optional) 2 tablespoons

9. Lemon juice 1 tablespoon

10. Salt and ground black pepper to taste 1 tablespoon

11. Balsamic vinegar, or more to taste (Optional) 1 tablespoon

How to cook deliciously - Quinoa Pilaf with Veggies and Chickpeas

1 . Stage

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 . Stage

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.