Quinoa and Vegetable Pilaf

Quinoa and Vegetable Pilaf
Quinoa and Vegetable Pilaf

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

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

Directions

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.

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