Delicious side or main meal without gluten!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
- Substitute red or orange bell peppers for the green if preferred.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 659 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Had most of the ingredients on hand. I didn’t have green pepper and I added garlic to the veggies in the skillet. I also increased the vinegar and lemon juice, and added some leftover roasted chicken I wanted to use up. This recipe makes a lot of food and the leftovers were delicious too. Thanks for sharing!