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Quinoa Pilaf with Veggies and Chickpeas

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"Delicious gluten-free side or main dish!"
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Ingredients

45 m servings 282 cals
Original recipe yields 8 servings

Directions

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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.

Footnotes

  • Cook's Note:
  • Substitute red or orange bell peppers for the green if preferred.

Nutrition Facts


Per Serving: 282 calories; 6.9 g fat; 45.3 g carbohydrates; 10.7 g protein; 2 mg cholesterol; 659 mg sodium. Full nutrition

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