1. In a mini processor, combine the basil, vinegar, and Parmesan cheese until the basil is pureed. 2. With the motor running, pour the oil through the opening and blend until smooth. 3. Season with salt and pepper to taste, pour into a small bowl, and set aside. 4. Salad 5. Rinse your quinoa in cold water. In a saucepan, over medium heat, bring quinoa and chicken broth to a boil. Reduce heat and boil gently for 10 to 15 minutes. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork. 6. In large bowl, combine quinoa, peppers,green onions, peas, cranberries and almonds. 7. Spoon on the vinaigrette and gently toss together. Taste to adjust seasoning. ---------------------------------------------------------------------------
Nutrition
Ingredients
