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Hospital  >  Care Programs  >  Odette Cancer Program  >  Prevention and detection  >  Your Nutrition Connection  >  Food, nutrition & physical activity recommendations  >  Plant-Based Diet  >  Recipes  >  Quinoa pilaf with peppers, chickpeas and herbs

Quinoa pilaf with peppers, chickpeas and herbs

Two bowls of the quinoa salad on cheery yellow napkins, ready to be served.

Try this recipe with roasted butternut squash, spinach or kale!

Serves: 4


  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1⁄2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1⁄2 red pepper, chopped
  • 1⁄2 green pepper, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh basil, finely chopped
  • 1⁄2 tbsp fresh oregano, finely chopped
  • 1 cup canned chickpeas, drained and rinsed
  • Salt and pepper to taste


  1. Bring broth to a boil.
  2. Add quinoa and reduce heat, cover and simmer for 12 to 15 minutes, until liquid is absorbed. After 10 minutes, stir occasionally to prevent burning.
  3. Sauté shallots and peppers in olive oil over a medium-high heat until shallots are translucent (4 to 5 minutes) add herbs and garlic, sauté for one more minute; set aside.
  4. Add the cooked quinoa to the vegetables and mix well, stir in chickpeas.
  5. Season with salt and pepper to taste.