Spring Vegetable And Quinoa Pilaf Recipe

Name: Spring Vegetable And Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups low-salt chicken broth; 1/2 teaspoon coarse sea salt plus additional for seasoning; 1 cup quinoa, rinsed and drained 3 times; 6 baby golden beets, peeled, cut into 1/3-inch cubes; 3 tablespoons olive oil; 2 garlic cloves, minced; 1 cup 1/2-inch pieces orange bell peppers; 1 cup 1/2-inch pieces red bell peppers; 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces; 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces); Freshly ground black pepper; 4 green onions, thinly sliced; 1 tablespoon chopped fresh Italian parsley

Servings: persons

1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus additional for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley

1
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
2
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; saute 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Saute until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups low-salt chicken broth, 1/2 teaspoon coarse sea salt plus additional for seasoning, 1 cup quinoa, rinsed and drained 3 times, 6 baby golden beets, peeled, cut into 1/3-inch cubes, and more.

Yes, Spring Vegetable And Quinoa Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable And Quinoa Pilaf

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