Quinoa Pilaf with Veggies and Chickpeas Popular Recipes

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Quinoa Pilaf with Veggies and Chickpeas

"Delicious gluten-free facet or predominant dish!"

Ingredients :

four cups chook inventory
2 cups quinoa
2 tablespoons olive oil
1 pound asparagus, chopped
2 green bell peppers, chopped
1 purple 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 greater to flavor (elective)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Combine bird inventory and quinoa in a saucepan and convey to a boil. Reduce warmth to medium-low, cowl, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
Heat olive oil in a large skillet over medium warmness until shimmering. Add asparagus, bell peppers, and onion; cook dinner and stir until softened, approximately 6 mins. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook dinner until decreased, approximately 4 mins. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Notes :

Substitute purple or orange bell peppers for the green if desired.

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