Ingredients
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1 cup fresh basil leaves
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2 tablespoon grated Parmesan cheese
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2 tablespoon lemon juice
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2 tablespoon olive oil
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4 cloves garlic, minced
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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2 cup cooked quinoa*
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1 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
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1 cup chopped yellow sweet pepper (1 large)
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½ cup chopped, seeded tomato (1 medium)
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½ cup sliced green onions (4)
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4 cup baby spinach or arugula
Directions
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Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down sides of processor bowl as needed; set aside.
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In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat. Serve quinoa mixture over baby spinach.
*Tip:
To make 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/4 cups water, the quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.
Nutrition Facts (per serving)
| 177 | Calories |
| 6g | Fat |
| 24g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 177 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 1mg | 0% |
| Sodium 235mg | 10% |
| Total Carbohydrate 24g | 9% |
| Total Sugars 1g | |
| Protein 8g | 16% |
| Vitamin C 53.7mg | 60% |
| Calcium 90.9mg | 7% |
| Iron 2.7mg | 15% |
| Potassium 317mg | 7% |
| Folate, total 72.6mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
