Basil Quinoa with Red Bell Peppers


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

from MedicineNet.com


Ingredients You'll Need

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

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.


Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.


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: 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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