Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 223
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 4g
- Protein: 7g
- Sugar: 2g
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