Spring Vegetable Quinoa Pilaf
1 cup of quinoa, rinsed
2 cups of vegetable broth
1 bunch of asparagus, trimmed and chopped
1 cup of fresh or frozen peas
1 red bell pepper, diced
1 onion, diced
2 garlic cloves, minced
2 tablespoons of extra-virgin olive oil
1 teaspoon of ground cumin
Salt and pepper to taste
In a saucepan, bring the vegetable broth to a boil.
Add the rinsed quinoa to the saucepan and reduce the heat to low.
Cover the saucepan and simmer the quinoa for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
In a separate skillet, heat the extra-virgin olive oil over medium-high heat.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, or until the onion is translucent.
Add the chopped asparagus, diced red bell pepper, and ground cumin to the skillet. Season with salt and pepper to taste.
Cook the vegetables for 5-7 minutes, or until they are tender but still crisp.
Add the fresh or frozen peas to the skillet and cook for an additional 2-3 minutes, or until the peas are tender and bright green.
Combine the cooked quinoa and the sautéed vegetables in a large mixing bowl. Toss to combine.
Serve the Spring Vegetable Quinoa Pilaf as a side dish or a light lunch.
This recipe is both delicious and sustainable because it features seasonal and locally-grown vegetables like asparagus, peas, and red bell pepper. By using quinoa instead of rice, you can create a protein-rich and eco-friendly pilaf. Plus, by using vegetable broth instead of meat-based broth, you can create a vegetarian and sustainable dish. Enjoy your Spring Vegetable Quinoa Pilaf!
- Calories: 473
- Total Fat: 17.9g
- Saturated Fat: 2.3g
- Cholesterol: 0mg
- Sodium: 581mg
- Total Carbohydrates: 64.3g
- Dietary Fiber: 12.3g
- Sugars: 11.7g
- Protein: 16.1g
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.