Added to shopping list. Go to shopping list.
Ingredients45 m servings 282 cals
Original recipe yields 8 servings
- 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.
- Cook's Note:
- Substitute red or orange bell peppers for the green if preferred.
Per Serving: 282 calories; 6.9 g fat; 45.3 g carbohydrates; 10.7 g protein; 2 mg cholesterol; 659 mg sodium. Full nutrition