Basil Quinoa with Red Bell Pepper Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup fresh basil leaves, lightly packed
2 tbsp. parmesan cheese, freshly grated
2 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced, (2 tsp. minced)
2 cups quinoa, cooked
1 cup red bell pepper, chopped
½ cup green onions, sliced
Kosher salt
Black pepper, freshly ground
¼ cup sunflower seeds, shelled
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Directions: |
Directions:1. In a small saucepan, bring 2 cups water to boiling. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water, stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.
2. Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.
3. In a medium bowl, stir together cooked quinoa, bell pepper, and green onions. Add basil mixture; stir to coat. Season to taste with kosher salt and black pepper. Sprinkle with sunflower seeds.
NOTE: To make 2 cups cooked quinoa, in a fine strainer, rince 2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 tsp. kosher salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.
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Number Of
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Number Of
Servings:8 |
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Notes: From 'The Sonoma Diet Cookbook' (Meredith Books), 2006. Republished with permission from author on MedicineNet.com
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