Quinoa Pilaf with Veggies and Chickpeas Recipe

Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low cover and simmer until quinoa is tender about 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus bell peppers and onion; cook and stir until softened about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced about 4 minutes. Add lemon juice salt and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.