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Quinoa and Pepper Pilaf

Serve this colorful side dish at your next summer block party, cookout or backyard barbecue!
Servings 4
Author Karen @ The Tasty Bite

Ingredients

  • 1 tbsp 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® Chicken Broth
  • 2 tbsps chopped fresh parsley

Instructions

  • 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.
  • 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.

Notes

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