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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A perfect time to experiment again with Quinoa, that wonderful super food. Ingredients:
2 tablespoons fresh basil leaves, chopped |
2 chopped garlic cloves |
1/4 cup white balsamic vinegar |
2 tablespoons lemon juice |
2 tablespoons grated parmesan cheese |
1/4 cup safflower oil |
1/2 teaspoon salt |
fresh ground black pepper |
1 cup quinoa |
2 cups chicken broth |
1/2 cup red pepper, diced |
1/2 cup yellow pepper, diced |
1/2 cup green onion, chopped |
1/2 cup chopped sugar snap pea |
1/4 cup dried cranberries |
1/4 cup slivered almonds |
Directions:
1. In a mini processor, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
2. With the motor running, pour the oil through the opening and blend until smooth.
3. Season with salt and pepper to taste, pour into a small bowl, and set aside.
4. Salad
5. Rinse your quinoa in cold water. In a saucepan, over medium heat, bring quinoa and chicken broth to a boil. Reduce heat and boil gently for 10 to 15 minutes. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
6. In large bowl, combine quinoa, peppers,green onions, peas, cranberries and almonds.
7. Spoon on the vinaigrette and gently toss together. Taste to adjust seasoning.
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