Spring Vegetable and Quinoa Pilaf

Ingredients

• 0.5 pound asparagus trimmed
• 6  baby golden beets peeled cut into 1/3-inch cubes
• 1 cup pieces bell peppers red
• 4 servings pepper black freshly ground
• 0.5 teaspoon coarse sea salt plus additional for seasoning
• 2  garlic cloves minced
• 4  green onions thinly sliced
• 1.8 cups low-salt chicken broth 
• 3 tablespoons olive oil 
• 1 cup pieces orange bell peppers 
• 1 tablespoon parsley fresh italian chopped
• 1 cup quinoa rinsed drained

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth and 1/2 teaspoon sea salt to boilin medium saucepan; add quinoa. Cover,reduce heat to low, and simmer until quinoais tender and broth is absorbed, about 15minutes.
2. Remove from heat; fluff with fork.Cover and reserve.
3. Meanwhile, bring 1 1/4 cups water toboil in large nonstick skillet over mediumheat.
4. Add beets. Cover and cook until beetsare tender, about 8 minutes. Uncover;cook until any water in skillet evaporates.Increase heat to medium-high.
5. Add olive oiland garlic; sauté 30 seconds.
6. Add all bellpeppers, asparagus, and zucchini.
7. Sprinklewith sea salt and black pepper. Sautéuntil just tender, about 8 minutes.
8. Addcooked quinoa, green onions, and parsleyto vegetables in skillet; toss to combine.Season with sea salt and pepper.
9. Bon Appétit