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Basil Quinoa with Red Bell Peppe
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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. Cover and chill for up to 6 hours. Sprinkle with sunflower seeds before serving. Ingredients 1 cupfresh basil leaves, lightly packed 2 tablespoonsParmesan cheese, freshly grated 2 tablespoonslemon juice 2 tablespoonsextra-virgin olive oil 4 clovesgarlic, minced (2 teaspoons minced) 2 cupscooked quinoa* 1 cupred bell pepper, chopped 1/2 cupgreen onions, sliced 1/4 cupsunflower seeds, shelled | |
| kosher salt | |
| freshly ground black pepper | |
Instructions
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.
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