Quinoa and Vegetable Pilaf
By á-34570
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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.
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