Fructose Free Herbed Smoky Paprika Quinoa Pilaf
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 ½ tsp smoked paprika
- ¾ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 2 cups chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and red bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!