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 Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Recipe Tips:

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

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Nutrition Facts

223 calories; protein 7.1g 14% DV; carbohydrates 35.2g 11% DV; fat 6.1g 9% DV; cholesterolmg; sodium 271.8mg 11% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2015
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 nutty flavor of it - I will definitely use this technique for quinoa in the future! I liken this dish to a stir fry in my cooking library because it's great to use up leftover veggies you might have in the fridge. I will definitely be trying it with broccoli and other vegetables that I often have. This was a great weeknight meal and the leftovers (there weren't many) are going to be great for lunch. I'd also like to put this filling in a tortilla freeze and give to my landscaper husband for a tasty lunch. You can also add shrimp or chicken if you'd like. Big fan of this recipe - will make again for sure! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/26/2018
Followed recipe exactly. It was okay. I added some cheese and it was better. Read More
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2015
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 nutty flavor of it - I will definitely use this technique for quinoa in the future! I liken this dish to a stir fry in my cooking library because it's great to use up leftover veggies you might have in the fridge. I will definitely be trying it with broccoli and other vegetables that I often have. This was a great weeknight meal and the leftovers (there weren't many) are going to be great for lunch. I'd also like to put this filling in a tortilla freeze and give to my landscaper husband for a tasty lunch. You can also add shrimp or chicken if you'd like. Big fan of this recipe - will make again for sure! Read More
(2)
Rating: 3 stars
01/26/2018
Followed recipe exactly. It was okay. I added some cheese and it was better. Read More
Rating: 4 stars
12/20/2017
Pretty tasty! Read More
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Rating: 5 stars
08/01/2017
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 have parsley but used cilantro and think it did a better job than what the parsley could have done. Paired with baked lemon tilpa and made it into a bowl. I will make again I felt so healthy! Read More
Rating: 4 stars
12/09/2015
Easy quick and delicious. I added soffritto instead of shallot and used tri-color quinoa. Beautiful! Read More
Rating: 5 stars
06/14/2016
Good...added extra garlic onion and lemon juice Read More
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Rating: 5 stars
12/01/2016
Simple versatile and delicious! Will definitely make again! Read More
Rating: 5 stars
12/11/2019
This was really easy and really good! I changed it a little by adding a bunch of chopped fresh green beans that I added at the same time as the peppers. I also used like 8 of the mini peppers yellow red and orange. There's no photo because we ate it all! I will definitely make this again. Read More
Rating: 5 stars
08/28/2015
This is my first time making Quinoa with Swanson Broth and I won't make it any other way from now on! Veggie broth added so much flavor to the Quinoa and the peppers and garlic are perfect with it! Read More