Ingredients

• 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

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Instructions

1. 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.
2. 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.