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Yellow Pepper Quinoa

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Per Serving

Yellow Pepper Quinoa

Makes: 8 servings
Serving Size: 1/8 recipe
Calories 185
Fat 7 g
Saturated Fat 1.7 g
Trans Fat 0.1 g
Carbohydrate 26 g
Fiber 4 g
Sugars 3 g
Cholesterol 5 mg
Sodium 180 mg
Potassium 235 mg
Protein 5 g
Phosphorus 170 mg
Choices: Starch 1.5, Fat 1.5
  • Makes: 8 servings
  • Serving Size: 1/8 recipe
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes


1 1/2 cups quinoa
2 1/2 cups water
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 med. yellow onion, chopped
1 med. green bell pepper, cored, seeded, ribbed, and chopped
2 garlic cloves, finely chopped
3 Tbsp. fresh flat-leaf parsley leaves, plus more for serving, coarsely chopped
1 2/3 Tbsp. Delicioso Adobo Seasoning
3/4 tsp. Peruvian ají amarillo paste
1/8 tsp. kosher salt


  1. Rinse the quinoa in a fine-mesh wire sieve under cold water. Drain and transfer to a medium saucepan. Add the water and bring to a boil over high heat. Reduce the heat to medium low and simmer until all of the grains have burst, about 20 minutes. Drain the cooked quinoa in the sieve.
  2. Meanwhile, heat the oil and butter together in a large skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in 3 tablespoons of parsley, adobo, ají amarillo, and salt. Add the quinoa and mix well. Serve hot, sprinkled with the remaining chopped parsley.

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