Time
35 min
Serving
4 persons
Calories
223
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!
Ingredients
- olive oil: 1 Tbsp
- shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- medium red bell pepper: 1 piece (diced)
- medium yellow bell pepper: 1 piece (diced)
- uncooked quinoa, rinsed: 1 cup
- Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth: 2 cups
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
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.
-
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.
