Basil Quinoa With Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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With quinoa playing the starring role, nutrients abound in this full-flavored side dish. A great addition to any dinner, this dish goes especially well with a crisp salad. To make ahead, prepare as directed, except do not sprinkle with sunflower seeds. Read more . Cover and chill for up to 6 hours. Sprinkle with sunflower seeds before serving. Ingredients:
1 cup lightly packed fresh basil leaves |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons lemon juice |
2 tablespoons extra-virgin olive oil |
4 cloves garlic, minced (2 teaspoons minced) |
2 cups cooked quinoa |
1 cup chopped red bell pepper |
1/2 cup sliced green onions |
kosher salt |
freshly ground black pepper |
1/4 cup shelled sunflower seeds |
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.
4. *Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To make 2 cups cooked quinoa, in a fine strainer rinse 2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 teaspoon 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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