Quinoa Pilaf with Veggies and Chickpeas

Directions

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)

Methods :

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.