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Ingredients
- 1 3/4 cups low-salt chicken broth
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tablespoon chopped fresh Italian parsley
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
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