Quinoa Pilaf with Veggies and Chickpeas

By Ashley Hume Saar

5.0 / 5

15min

30min

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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