Delicious gluten-free side or main dish!
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)
Directions
Step 1
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.
Step 2
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.
Cook’s Note:
Substitute red or orange bell peppers for the green if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 282 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 5% |
Cholesterol3mg | 1% |
Sodium659mg | 29% |
Total Carbohydrate45g | 16% |
Dietary Fiber7g | 25% |
Total Sugars4g | |
Protein11g | |
Vitamin C31mg | 155% |
Calcium58mg | 4% |
Iron4mg | 22% |
Potassium521mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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