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Spring Vegetable and Quinoa Pilaf

Spring Vegetable and Quinoa Pilaf Recipe

  • 1 3/4 cups low-salt chicken broth
  • 1/2 teaspoon coarse sea salt plus additional for seasoning
  • 1 cup quinoa, rinsed and drained 3 times
  • 6 baby golden beets, peeled, cut into 1/3-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup 1/2-inch pieces orange bell peppers
  • 1 cup 1/2-inch pieces red bell peppers
  • 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
  • 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
  • Freshly ground black pepper
  • 4 green onions, thinly sliced
  • 1 tablespoon chopped fresh Italian parsley
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