How to Make Quinoa Pilaf with Veggies and Chickpeas - A Step-by-Step Guide

If you're looking for a healthy and delicious meal that's easy to make and full of flavor, look no further than this Quinoa Pilaf with Veggies and Chickpeas recipe. This dish is not only packed with protein and fiber, but it also features a colorful array of vegetables that are both nutritious and satisfying. Whether you're a vegetarian, or simply looking to incorporate more plant-based meals into your diet, this quinoa pilaf is a perfect option for lunch or dinner.

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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)

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    282 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 659mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 11g
    • Vitamin C: 31mg
    • Calcium: 58mg
    • Iron: 4mg
    • Potassium: 521mg