Spring Vegetable and Quinoa Pilaf
A vibrant and nutritious pilaf combining fluffy quinoa with seasonal vegetables including golden beets, bell peppers, asparagus, and zucchini, all seasoned with fresh herbs and garlic.
Ingredients
- •1¾ cups chicken broth
- •½ teaspoon coarse sea salt
- •1 cup quinoa
- •6 whole baby golden beets
- •3 tablespoons olive oil
- •2 cloves garlic
- •1 cup orange bell peppers
- •1 cup red bell peppers
- •½ pound asparagus
- •1 cup baby zucchini
- •to taste black pepper
- •4 whole green onions
- •1 tablespoon Italian parsley
Cooking Instructions
- 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.
15 min
- 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; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté 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.
20 min