Pepper-Studded Quinoa Pilaf
Pepper-Studded Quinoa Pilaf brings tender, fluffy grains together with sweet red and yellow bell peppers, fragrant shallot, and garlic for a bright, balanced bite. Simmered in vegetable broth, it tastes clean and comforting with a subtle herb finish from fresh parsley. Serve it warm alongside grilled mains, or enjoy it at room temperature for a light lunch or potluck side.
- Prep10 min
- Cook25 min
- Serves4
- DifficultyEasy
- 1
Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and the garlic and cook for 2 minutes, stirring occasionally. Add the peppers and the quinoa and cook for 2 minutes, stirring occasionally.
- 2
Stir in the broth and bring it to a boil, then lower the heat to low.
- 3
Cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes.
- 4
Stir in the parsley; season if desired.
- Calories 235.42 kcal Moderate
- Protein 7.76 g Moderate
- Carbs 37.07 g Moderate
- Total Fat 6.36 g Moderate
- Saturated Fat 0.5 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 385.3 mg Moderate
- Fiber 4.01 g Moderate
- Sugar 2.05 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 34.89 mg Low Source
- Iron 2.51 mg Moderate
- Potassium 112.64 mg Low Source
- Vitamin A 41.93 mcg_rae Low Source
- Vitamin C 38.42 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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