Spring Vegetable and Quinoa Pilaf

Ingredients for Spring Vegetable and Quinoa Pilaf

• 425ml low-salt chicken broth

• 1/2 teaspoons coarse sea salt plus additional for seasoning

• 240ml 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

• 150g 1/2-inch pieces orange peppers

• 150g 1/2-inch pieces red peppers

• 230g asparagus, trimmed, cut on diagonal into 3/4-inch pieces

• 240ml 1/2-inch pieces trimmed baby courgette (about 170g )

• Freshly ground black pepper

• 4 spring onions, thinly sliced

• 1 tablespoon chopped fresh Italian parsley

How to make Spring Vegetable and Quinoa Pilaf

Bring broth and 1/2 teaspoons 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 300ml 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 peppers, asparagus, and courgette. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, spring onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.