Quinoa and Pepper Pilaf recipe

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Ingredients

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

Nutrition Info

222.9 calories
carbohydrate: 35.2 g
cholesterol: : -
fat: 6.1 g
fiber: 4 g
protein: 7.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 271.8 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

4 servings

Recipe Note

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

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