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spring-vegetable-and-quinoa-pilaf-358532.json
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spring-vegetable-and-quinoa-pilaf-358532.json
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{
"directions": [
"Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.",
"Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; saut\u00e9 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Saut\u00e9 until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper."
],
"ingredients": [
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Side",
"Saut\u00e9",
"Picnic",
"High Fiber",
"Quinoa",
"Asparagus",
"Bell Pepper",
"Beet",
"Zucchini",
"Spring",
"Healthy",
"Low Cholesterol",
"Potluck",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Spring Vegetable and Quinoa Pilaf",
"url": "http://www.epicurious.com/recipes/food/views/spring-vegetable-and-quinoa-pilaf-358532"
}