Spring Vegetable and Quinoa Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges. 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 |
Directions:
1. 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.
2. 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.
3. Per serving: 304.4 kcal calories, 40.1 % calories from fat, 13.6 g fat, 2.1 g saturated fat, 2.2 mg cholesterol, 36.9 g carbohydrates, 6.4 g dietary fiber, 5.3 g total sugars, 30.5 g net carbohydrates, 9.9 g protein Nutritional analysis provided by Bon Appétit
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