Quinoa and Pepper Pilaf

This protein-packed red pepper quinoa is toasted, then cooked with garlic until tender for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature, or even chilled. It's perfect for any season!


Recipes · Everyday Cooking


Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Total Time: 35 mins

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1 medium red bell pepper, diced

  • 1 medium yellow bell pepper, diced

  • 1 cup uncooked quinoa, rinsed

  • 2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth

  • 2 tablespoons chopped fresh parsley


Directions

  1. Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.

  2. Stir in broth and heat to a boil. Reduce heat to low. Cover and cook for 20 minutes or until quinoa is tender and the liquid is absorbed. Stir in parsley. Season, if desired.

Tips

This dish can be served hot, at room temperature, or chilled, according to your preference.

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Nutrition Facts (per serving)

Nutrition Facts
223 Calories
6g Fat
35g Carbs
7g Protein


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