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Gluten-Free Quinoa & Bell Pepper Pilaf Recipe

By: Gillian on October 17, 2012

Quinoa contains essential amino acids, calcium, iron and phosphorus, and is a naturally gluten-free seed. When harvested, the grains are coated with saponins which taste bitter. Always read the package instructions to see if pre-rinsing is necessary before cooking.

This gluten-free recipe is a colorful side dish to any meat or fish course and makes a change from potato or rice.

1 cup uncooked quinoa, rinsed and drained
1 3/4 cups chicken broth, gluten-free
2 tsp olive oil
1/4 cup green bell pepper, diced
1/4 cup red or yellow bell pepper, diced
1 large carrot, peeled and diced
1 celery rib, diced
2 leeks, white part only, chopped
1 Tbs minced garlic
1/4 cup freshly grated Parmesan cheese
Salt & pepper

Gluten-Free Quinoa & Bell Pepper Pilaf RecipeAdd the quinoa and chicken broth to a medium saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes until the quinoa is tender and all the liquid has been absorbed. Remove from the heat. Heat the olive oil in a medium frying pan over medium heat. Add the bell peppers, carrot, celery and leeks; cook until tender (about 5 minutes). Add the garlic and cook for another 1 minute. Stir into the cooked quinoa. Add the Parmesan and season to taste with salt and pepper. Serve hot.

4 servings

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1 comment to Quinoa & Bell Pepper Pilaf

  • Jan Rossi

    I just had a Quinoa and Mushroom Burger at Next Food and Drink in Loveland Colorado over the weekend and it was delicious! Served it on a Rudi’s Gluten Free Bun, too! I love these new gluten free discoveries like Quinoa….this looks like a great recipe too! I will try it thanks! - Jan

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