Bell Pepper Quinoa Pilaf
This Bell Pepper Quinoa Pilaf is the perfect side dish for your next neighborhood block party! Quinoa pilaf can be served warm or cold and is full of fresh veggies and protein.
What’s your neighborhood like? I always like to hear about other neighborhoods because my own is undergoing some major changes. I live in a lake community, and so naturally it has attracted some retirees who want to enjoy the beautiful views throughout the years.
In the past 2-3 years, young families have started moving back in, and we’re trying to resurrect all of the old events that made the neighborhood famous for it’s family friendly ways; fireworks on the 4th, Easter egg hunts, and block parties galore! A small group of parents is now putting on some awesome events, and I really hope that we can keep it up!
When I think about what to bring to a neighborhood block party, I always tend towards two things; an easy and filling appetizer that everyone loves, like maybe this Cajun Crab Dip. and a side dish that is healthier than the norm.
My more traditional side dishes are always a hit, from this easy NO mayo coleslaw to these secret ingredient baked beans. Summer block parties are a great time to be with friends and family. but if you are conscious about what you eat, it can be a little bit stressful.
For my newest block party side dish, I made this Bell Pepper Quinoa Pilaf! I’ve always used chicken broth to make my quinoa! It’s a total flavor enhancer. When made with chicken broth, quinoa has always been a favorite because it’s a whole grain and has protein!
On to the Bell Pepper Quinoa Pilaf recipe:
On to the Bell Pepper Quinoa Pilaf recipe: 
Ingredients
- 1 tablespoon olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 medium red bell pepper diced (about 1 cup)
- 1 medium yellow bell pepper diced (about 1 cup)
- 1 cup uncooked quinoa rinsed
- 2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth or Swanson® Chicken Broth
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
- 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.
Notes
- Serve warm or cold.
Nutrition
If you love this recipe, I think you’ll also love my Southwestern Black Bean and Avocado Quinoa Salad!
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My neighborhood is downtown in our city, it’s full of old warehouses that are being redone right now. We live in an old tobacco warehouse downtown that’s over 100 years old. They turned it into loft apartments and I love it! I bet a neighborhood block party would be awesome and this salad would be perfect!
I just had quinoa for the first time a couple months ago (I know–I was super late to the quinoa party, lol), and loved it! I can’t wait to try this recipe!
The salad looks wonderful, and your neighborhood sounds so fun! Ours is way too quiet. 🙂
I love quinoa salads and love the bright veggies in yours! Perfect for summer!
Oh! Yummy! This is a quinoa dish I can get behind!
My bell peppers are going crazy in my garden right now! I will definitely be making this salad!
I’m jealous of your garden! I couldn’t get my act together this year to get mine planed and so I just have one sad tomato plant in a pot. 😉