Quinoa Pilaf

A tasty side, this quinoa pilaf recipe uses Campbell's chicken broth, quinoa, mushrooms, carrots, leek, sweet peppers & Swiss chard

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 2 1/2 cups (625 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup (250 mL) quinoa
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) shiitake mushroom, sliced
  • 1/2 cup (125 mL) carrots, diced
  • 1/2 cup (125 mL) leek, cleaned and thinly sliced (pale green and white parts only)
  • 1/2 cup (125 mL) red bell pepper, diced
  • 1/2 cup (125 mL) yellow bell pepper, diced
  • 2 cups (500 mL) shredded Swiss chard, loosely packed
  • 2 tbsp (30 mL) Parmesan cheese, grated
  • 1 tbsp (15 mL) butter


  1. Bring broth to a boil over medium-high heat in a sauce pot and stir in quinoa. Reduce heat to medium-low and cover. Cook for 15 minutes, remove from heat and let stand 5 minutes covered, then fluff with fork and set aside.
  2. In a large skillet warm oil over medium-high heat and sauté mushrooms, carrots, leeks, and peppers for 5 minutes or until vegetables have softened.
  3. Reduce heat to medium-low and stir in quinoa and chard, cook for 2 minutes, stirring often.
  4. Add parmesan cheese and butter and stir for one minute until well combined.

Ratings & Reviews

  • wendy n.

    June 15, 2016

    Rating by wendy

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Amount Per Serving
Calories 180
Fat 7 g
Sodium 480 mg
Carbohydrate 24 g
Dietary Fibre 3 g
Protein 6 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre

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