Recipe By Swanson®
Rating
Published Jul 22nd
Prep 20m Cook - Additional 30m Ready In 50m
Servings 4 servings Calories 222.9

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!

Recipe 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

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 222.9
  • Carbohydrate 35.2 g
  • Fat 6.1 g
  • Fiber 4 g
  • Protein 7.1 g
  • Saturated Fat 0.8 g
  • Sodium 271.8 mg
  • Sugar 2.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

Recipe Note: This dish can be served hot, at room temperature or chilled, according to your preference; Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Reviews

  1. had to substitute shallot for 1/2 onion and added salt pepper and smoked paprika
  2. The recipe on its own is a yummy side. I added mixed greens and feta cheese to the leftover quinoa dish and it made a DELICIOUS lunch!
  3. Followed recipe exactly. It was okay. I added some cheese and it was better.
  4. Pretty tasty!
  5. Pretty darn good. I was wondering what to do with the bell peppers about to go bad and I had nearly everything on hand well no chicken broth. However I used 2 chicken bullion cubes and dissolved in 2 cups water then poured in probably would have been better with real broth. I did not - Read more ...
  6. Simple versatile and delicious! Will definitely make again!
  7. Good...added extra garlic onion and lemon juice
  8. Easy quick and delicious. I added soffritto instead of shallot and used tri-color quinoa. Beautiful!
  9. This was a great and versatile dish! We don't really eat meat so we ate it as a main course. Since we were doing that, I added more peppers than the recipe called for as well as some mushrooms. I've never toasted quinoa like this before and I really think it helped bring out the - Read more ...
RedCipes