Quinoa and Vegetable Pilaf

By á-34570

Ingredients

• 1 3/4 cups reduced-sodium chicken broth
• 1 cup quinoa, rinsed and drained twice
• 3 tbsp olive oil
• 2 tsp minced garlic
• 1 cup diced orange bell pepper
• 1 cup diced red bell pepper
• 1 cup chopped asparagus
• 1 cup diced zucchini
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp lemon juice, plus more to taste
• 1/2 cup crumbled feta
• 1 tbsp chopped fresh flat-leaf parsley

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a saucepan, bring broth to a boil. Add quinoa, cover, and reduce heat to a simmer. Cook until quinoa is tender, about 15 minutes. Remove from heat; fluff with a fork.

While quinoa cooks, heat oil in a large skillet over medium. Add garlic, bell peppers, asparagus, and zucchini. Season with salt and pepper. Saute until tender, 7 to 8 minutes. Add cooked quinoa, lemon juice, and feta. Add more salt, pepper, and lemon juice to taste. Spoon into a serving dish and top with parsley.