Quinoa & Pepper Pilaf

This Quinoa & Pepper Pilaf recipe has been compensated by Collective Bias, Inc. and its advertiser. This post contains affiliate links.

Obviously I love to cook, but with summer here I do not want to spend all my time in the kitchen. I want to eat quickly and then get outside and enjoy this gorgeous weather we've been having. I've been making a lot of quick meals that are ready in 30 minutes or less, and this Quinoa & Pepper Pilaf is one of my regular go-to recipes for summer dinners and side dishes. I love that the Quinoa & Pepper Pilaf can be eaten hot, warm, or cold - so while it is perfect for summer entertaining, it is actually a great dish year round. This Quinoa & Pepper Pilaf is great for family meals but would also be a huge hit at a cookout, potluck, or a summer block party!

The reason I love this Quinoa & Pepper Pilaf dish is that it combines some of my favorite ingredients:

• The Swanson Chicken Broth adds a ton of flavor to the Quinoa & Pepper Pilaf - much tastier than cooking quinoa in water!
• The truRoots quinoa is a USDA organic, non-GMO project verified whole grain. Quinoa is one of my favorite things to cook because it is so versatile and timeless.
• Pace Organic Salsa for a little kick!

Print Recipe

5 from 5 votes

Quinoa with Peppers

Enjoy this Quinoa with Peppers year round - it's delicious served hot or chilled.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Dinner, Side Dish

Cuisine: American

Servings: 4 servings

Author: Kate

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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 quinoa
• 2 cups vegetable broth
• 2 tablespoons chopped fresh parsley

Instructions

• Heat the olive oil in a medium pot over medium heat. Add the minced shallot and garlic and saute for 2 minutes. Add the diced bell peppers and quinoa, and cook for 2 minutes, stirring frequently.
• Add the Swanson Chicken Broth, stir, and bring to a boil. Lower the heat and cook for 20 minutes, or until the quinoa is fully cooked. Flake with a fork and stir in the chopped parsley.

Nutrition

Calories: 215kcal (11%) | Carbohydrates: 30g (10%) | Protein: 6g (12%) | Fat: 6g (9%) | Saturated Fat: 1g (5%) | Sodium: 473mg (20%) | Potassium: 260mg (7%) | Fiber: 3g (12%) | Sugar: 2g (2%) | Vitamin A: 250IU (5%) | Vitamin C: 1mg (1%) | Calcium: 23mg (2%) | Iron: 2mg (11%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

{Recipe source: swanson.campbellskitchen.com}

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