Recipes

Side Dishes

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Basil Quinoa with Red Bell Pepper

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 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

Preparation:

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.

*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.

Yield:
8 servings

Nutritional Information:
Per serving: 123 calories, 7 g total fat, (1 g saturated fat), 1 mg cholesterol, 115 mg sodium, 13 g carbohydrates, 2 g fiber, 4 g protein.

Recipe reprinted from The Sonoma Diet Cookbook (Meredith Books), 2006, by Connie Guttersen. Republished with permission from the author.