- 4 cups chicken stock
- 2 cups quinoa
- 2 tablespoons olive oil
- 1 pound asparagus, chopped
- 2 green bell peppers, chopped
- 1 red onion, chopped
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar, or more to taste (optional)
- Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.