Name: Spring Vegetable and Quinoa Pilaf
Yield: Makes 4 servings
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

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Spring Vegetable and Quinoa PilafMarcus Nilsson

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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.
Step 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.

Nutrition Per Serving

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

TagsPilaf Quinoa Rice & Grains Beet Root Vegetable Vegetable Bell Pepper Asparagus Zucchini Squash Side Dinner Dairy Free Gluten Free Vegan Vegetarian Saute Easter Passover Spring Bon Appétit

Recipe notes

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6 Kosher For Passover Quinoa
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Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes

6 Kosher For Passover Quinoa