Quinoa Pilaf with Veggies and Chickpeas

Name: Quinoa Pilaf with Veggies and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 lb Asparagus; 2 tbsp Balsamic Vinegar; 4 cups Chicken Stock; 1 whole Chickpea Pasta; 2 whole Green Bell Pepper; 1 tbsp Lemon Juice; 2 tbsp Olive Oil; 2 cups Quinoa; 1 whole Red Onion; 0.5 dash Salt & Pepper

Side Dish 🥗Dinner 🍽️Lunch 🥪 Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Plant-Based 🌻Halal 🕌

Quinoa Pilaf with Veggies and Chickpeas pairs fluffy grains with tender asparagus, sweet bell peppers, and hearty chickpeas for a bright, satisfying bite. A splash of balsamic and lemon adds tangy depth, making it a lively gluten-free option that works as a colorful side or a light main for lunches, potlucks, or weeknight dinners.

Prep15 mins
Cook30 mins
Serves8
DifficultyEasy

1

Put the chicken stock and quinoa in a saucepan and bring to a boil.
2

Lower the heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3

Take the saucepan off the heat.
4

Warm the olive oil in a large skillet over medium heat until it shimmers.
5

Add the asparagus, bell peppers, and onion; cook and stir until they soften, about 6 minutes.
6

Stir in the chickpeas.
7

Pour in 2 tablespoons balsamic vinegar and cook until it reduces, about 4 minutes.
8

Add the lemon juice, salt, and black pepper.
9

Stir in the cooked quinoa.
10

Drizzle 1 tablespoon balsamic vinegar over the pilaf before serving.