Spring Vegetable and Quinoa Pilaf
Spring Vegetable and Quinoa Pilaf is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.