NUTRITION FACTS
Serving Size = 1 cup (178g); Servings per container = 4; Calories 270; Total Fat 15g (19%); Saturated Fat 2.5g (13%); Cholesterol 0mg (0%); Sodium 95mg (4%); Total Carbohydrate 25g (9%); Dietary Fiber 4g (14%); Sugars 3g; Protein 7g.

BASIL QUINOA WITH RED PEPPER & SUNFLOWER SEEDS

4 servings / 1 serving = 1 cup

BASIL QUINOA WITH RED PEPPER & SUNFLOWER SEEDS

4 servings / 1 serving = 1 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

Recipe from Sonoma Express by Connie Guttersen, RD, PhD

  • 2 cups cooked quinoa
  • 1 cup basil leaves
  • 2 teaspoons garlic, minced
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 cup red peppers, seeded, and diced
  • 1/2 cup green onions, clied
  • 1/4 cup sunflower seeds
  • salt and pepper to taste

 

DIRECTIONS

  1. Bring two cups of water to boil in a small sauce pot.
  2. Set up an ice bath in a bowl.
  3. Add basil to the boiling water, stir once, and drain immediately. Place in the ice bath to cool quickly. Remove and gently squeeze out any excess water.
  4. Place in a food processor with the garlic, Parmesan cheese, 1 tablespoon lemon juice, and 2 tablespoons olive oil. Puree until smooth.
  5. Place the quinoa, pepper, and green onions in a bowl. Season with the basil puree, salt and pepper. Add more lemon juice if necessary.
  6. Sprinkle with sunflower seeds and serve.
NUTRITION FACTS
Serving Size = 1 cup (178g); Servings per container = 4; Calories 270; Total Fat 15g (19%); Saturated Fat 2.5g (13%); Cholesterol 0mg (0%); Sodium 95mg (4%); Total Carbohydrate 25g (9%); Dietary Fiber 4g (14%); Sugars 3g; Protein 7g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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