I love all-in-one side dishes like this one. It makes for easy entertaining and this one is quick enough to have for a weeknight meal with some grilled chicken or fish. This would also make a great meatless main dish, as quinoa is full of protein.
- 1 14.5 oz. can chicken broth
- 1 cup quinoa
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup orange bell pepper diced
- 1 cup red bell pepper diced
- 1 cup zucchini diced
- 1 cup asparagus cut into 1 inch pieces
- 1 lemon juiced
- 1 tablespoon fresh Italian parsley chopped
- 1/2 cup feta cheese crumbled
- salt
- freshly ground pepper
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In a medium saucepan, bring chicken broth to a boil. Add quinoa, cover and reduce heat to low. Cook for 15 minutes or until quinoa is tender. Remove from heat and fluff with a fork.
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While quinoa cooks, heat olive oil over medium heat in a large skillet. Add garlic, peppers, zucchini and asparagus. Season with salt and pepper. Cook until vegetables are tender, about 7 to 10 minutes.
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Stir together quinoa and vegetables in a bowl. Add lemon juice, parsley, and more salt and pepper, if desired. Serve with feta cheese on top.