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Basil Quinoa with Red Bell Pepper

Makes 8 servings
Makes 8 servings


  • 1 cup lightly packed fresh basil leaves
  • 2 tablespoon freshly grated parmesan cheese
  • 2 tablespoon lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 4 clove garlic, minced (2 teaspoons minced)
  • 2 cup cooked quinoa
  • 1 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 1/2 cup Kosher salt
  • 1/2 cup Freshly ground black pepper
  • 1/4 cup shelled sunflower seeds
  • Chef notes

    With quinoa playing the starring role, nutrients abound in this full-flavored grain side dish. A great addition to any dinner, this dish goes especially well with a crisp salad.Start to finish: 25 minutes


    Baking Directions:

    Boil 2 cups of water. Set aside a small bowl with cold ice water. Add basil to boiling water, stir once and drain. Put in ice bath. Place basil in food processor, add other ingredients. Stir together cooked quinoa, bell pepper and onions and add basil mixture. Season to taste. Sprinkle with sunflower seeds. Make-ahead directions: Prepare as directed, except do not sprinkle with sunflower seeds. Cover and chill for up to 6 hours. To serve, 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.