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Ingredients
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1 tablespoon olive oil
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1 shallot, minced
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2 cloves garlic, minced
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1 medium red bell pepper, diced
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1 medium yellow bell pepper, diced
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1 cup uncooked quinoa, rinsed
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2 cups Swanson Certified Organic Vegetable Broth or Swanson Vegetable Broth
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2 tablespoons chopped fresh parsley
Directions
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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.
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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.