Quinoa Pilaf Recipe with Vegetables and Chickpeas

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

Instructions

1. In a saucepan, mix chicken stock and quinoa, then bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the quinoa is tender, approximately 15 minutes. Take it off the heat.
2. Heat olive oil in a large skillet over medium heat. Add asparagus, bell peppers, and onion; cook and stir for about 6 minutes until they soften. Add the chickpeas, pour in 2 tablespoons of balsamic vinegar, and cook for around 4 minutes until the vinegar reduces. Incorporate lemon juice, salt, and black pepper. Mix in the cooked quinoa. Before serving, drizzle 1 tablespoon of balsamic vinegar over the pilaf.

Nutrition

• Calories: 282 kcal
• Fat Content: 7 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 659 mg
• Protein Content: 11 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g