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Quinoa Pilaf with Veggies and Chickpeas

Rated as 5 out of 5 Stars

"Delicious gluten-free side or main dish!"
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45 m servings 282
Original recipe yields 8 servings


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  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.
  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: 282 calories; 6.9 45.3 10.7 2 659 Full nutrition

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Great recipe. Had most of the ingredients on hand. I didn't have green pepper and I added garlic to the veggies in the skillet. I also increased the vinegar and lemon juice, and added some lefto...