Spring Vegetable and Quinoa Pilaf

Name: Spring Vegetable and Quinoa Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, trimmed, cut on diagonal into 3/4-inch pieces; 6 baby golden beets, peeled, cut into 1/3-inch cubes; 237 milliliters 1/2-inch pieces red bell peppers; 4 servings Freshly ground black pepper; 1 teaspoons coarse sea salt plus additional for seasoning; 2 garlic cloves, minced; 4 green onions, thinly sliced; 414 milliliters low-salt chicken broth; 3 Tbsps olive oil; 237 milliliters 1/2-inch pieces orange bell peppers; 1 Tbsp chopped fresh Italian parsley; 237 milliliters quinoa, rinsed and drained 3 times

Spring Vegetable and Quinoa Pilaf might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 342 calories, 13g of protein, and 14g of fat. It is perfect for Spring. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up pieces bell peppers, pepper, low-salt chicken broth, and a few other things to make it today. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert.

Instructions

Bring broth and 1/2 teaspoon sea salt to boilin medium saucepan; add quinoa. Cover,reduce heat to low, and simmer until quinoais tender and broth is absorbed, about 15minutes.

Ingredients you will need

Sea Salt