Quinoa and Pepper Pilaf


This protein-packed red pepper quinoa 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!

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins


  • 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


  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. Reduce heat to low. Cover and cook for 20 minutes or until quinoa is tender and the liquid is absorbed. Stir in parsley. Season, if desired.


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.

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
Vitamin C 97mg 483%
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.

You’ll Also Love