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Spring Vegetable + Quinoa Pilaf

A light, veggie-filled side dish perfect for spring. Quinoa takes on a creamy, risotto-like texture from the vegetables and olive oil, and it's easily adaptable to your favorite vegetables.
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Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt plus additional for seasoning
  • 1 cup quinoa rinsed + drained 3 times
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 cup 1/2-inch pieces red bell peppers
  • 1/2 pound green beans trimmed, cut on diagonal into 3/4-inch pieces
  • 2 cups 1/2-inch pieces trimmed baby zucchini + summer squash
  • freshly ground black pepper
  • 4 green onions thinly sliced
  • 1 tablespoon chopped fresh thyme
  • the juice of 1 lemon
  • 1 tablespoon chopped fresh italian parsley optional, for garnish

Method
 

  1. Bring broth + 1/2 teaspoon salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, + simmer until quinoa is tender + broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover + reserve.
  2. Meanwhile, heat a large non-stick skillet to medium. Add olive oil + garlic; sauté about 1 minute, until garlic is fragrant. Add bell peppers, green beans, zucchini + squash. Season with salt + black pepper to taste. Sauté until just tender, about 8 minutes.
  3. Add cooked quinoa, thyme, lemon juice, + green onions to vegetables in skillet; toss to combine. Season with sea salt + pepper, + garnish with parsley, if using.