Quinoa and Pepper Pilaf

4.4
(19)
15 Reviews
7 Photos

This protein-packed quinoa and red pepper pilaf 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!

Submitted by Swanson®
Updated on July 11, 2024
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Jump to Nutrition Facts

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

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, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. 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)

223 Calories
6g Fat
35g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 223
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Sodium 272mg 12%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 7g 14%
Vitamin C 97mg 107%
Calcium 35mg 3%
Iron 3mg 14%
Potassium 423mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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