Name: Spring Vegetable and Quinoa Pilaf
Yield: 4 Servings
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

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