Quinoa Pilaf with Veggies and Chickpeas

Name: Quinoa Pilaf with Veggies and Chickpeas
Total time: 45
Yield: 8
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)

Recipe by Ashley Hume Saar from allrecipes.com

Lunch,Side Dish 45 Mins.

Ingredients

8 servings

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4 cups chicken stock
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2 cups quinoa
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2 tablespoons olive oil
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1 pound asparagus, chopped
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2 green bell peppers, chopped
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1 red onion, chopped

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1 (14.5 ounce) can chickpeas, drained and rinsed
•

2 tablespoons balsamic vinegar (Optional)
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1 tablespoon lemon juice
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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.