Tricolor Quinoa Pilaf with Peppers

Did you know? Giving up gluten doesn't mean giving up your grains! Quinoa is naturally gluten-free, and is packed with protein, so it's also a good option for vegetarians and vegans. It's loaded with fiber and other nutrients, such as iron and magnesium. Make half of your grains whole starting with our zesty Tricolor Quinoa Pilaf with Peppers.

Tricolor Quinoa Pilaf with Peppers

Tricolor Quinoa Pilaf with Peppers is a simple side that can be on the table in under 30 minutes. This recipe adds a pop of color as a standalone at the dinner table or sprinkled over a green salad.

Serving size: 1/2 cup. Makes 4 servings.

Ingredients

3/4 cup vegetable broth

1 teaspoon shallots, freshly peeled, minced

1/2 teaspoon fresh garlic cloves, minced

6 tablespoons tri-color quinoa

1 spring thyme

1 bay leaf

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup canned pinto beans, drained

1/3 red bell pepper, finely diced

1/3 yellow bell pepper, finely diced

Instructions

Preheat oven to 350 degrees F.
Place a medium-sized saucepan over medium heat. Add 1 tablespoon vegetable broth, shallots, and garlic and heat until fragrant and tender. Add quinoa, remaining broth, thyme, bay leaf, salt, and pepper. Bring liquid to a simmer. Add pinto beans.
Transfer to a casserole dish, cover with foil, and place in the oven. Cook about 15 minutes or until quinoa is tender. Add more vegetable broth if necessary. Remove from oven and let stand for 5 minutes before uncovering the pan. Remove and discard the bay leaf and thyme. Fluff quinoa with a fork.
Add the diced red and yellow bell peppers and gently fold into the quinoa. Cover and return to the oven. Allow mixture to rest and steam for a few minutes, then take out of the oven and serve.

Per 1/2 cup portion: 90 calories, 1 g Fat, 0 g saturated fat, 90 mg sodium, 18 g carbohydrates, 2 g fiber, 4 g protein

Looking for more whole grain recipes? Try our Red Rice Blend with Bacon or Grilled Fish Tacos with Freekeh.