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Quinoa & Pepper Pilaf

An image of prepared Quinoa & Pepper Pilaf made with bell peppers, quinoa, Swanson® Vegetable Broth or Chicken Broth and parsley.
  • prep time: 20 min
  • total time: 50 min
  • serves: 4 (about 1 cup each)

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

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 medium yellow bell pepper, diced (about 1 cup)
  • 1 cup uncooked quinoa, rinsed
  • 2 cups Swanson® Vegetable Broth or Chicken Broth
  • 2 tablespoons chopped fresh parsley

Instructions

  • Tips

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

  • Step 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.

  • Step 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.

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Made With

Calories 202
Total Fat 3 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 407 mg
Total Carb 35 g
Dietary Fiber 4 g
Sugar 3 g
Protein 7 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 13 %DV
Potassium 10 %DV
Calories 202
Total Fat 3 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 437 mg
Total Carb 34 g
Dietary Fiber 4 g
Sugar 2 g
Protein 7 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 14 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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