Spring Vegetable and Quinoa Pilaf
Quinoa is actually a seed, not a grain, and it is a complete protein source, containing all nine essential amino acids.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Quinoa
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 2 medium Carrots
- 1 medium Zucchini
- 1 bunch Asparagus spears
- 1 cup Peas
- 2 tablespoon Lemon juice
- 2 tablespoon Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, bring the vegetable broth to a boil and add the quinoa.
- Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
- Add the diced carrots and cook for another 3-4 minutes.
- Stir in the sliced zucchini, asparagus spears, and peas. Cook for an additional 5 minutes until the vegetables are tender.
- Add the cooked quinoa to the skillet and mix well.
- Season with lemon juice, fresh parsley, salt, and black pepper.
- Cook for another 2-3 minutes to allow the flavors to blend.
- Remove from heat and let it rest for 5 minutes before serving.
- Garnish with additional parsley if desired.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.