Quinoa with Basil Yogurt Sauce from Britney Ruby Miller and Fresh Express.
For the salad:
4 cups cooked quinoa
1 can garbanzo beans, drained
1 cup Fresh Express shredded carrots
2 cups Fresh Express baby spinach
3 whole peeled canned tomatoes (preferably San Marzano tomatoes)
3 tbsp canned tomato juice
1 cup feta cheese crumbles
1/2 fresh lemon for garnish
4 assorted color bell peppers
1/4 cup extra virgin olive oil
For the Dressing:
4 oz greek yogurt
2 tbsp lemon juice
2 tsp XVOO
1 tbsp water
1 garlic clove, minced
1 cup basil, chopped
Serving Size 4
Dressing Recipe In a food processer, combine all ingredients, set aside.
Recipe 1.) Preheat oven to 400 degrees
2.) Slice tops off of bell peppers, and carefully remove the ribs and seeds of the peppers.
3.) If needed, carefully slice bottom of the pepper to allow the peppers to have a 'base' to stand up.
4.) Season peppers with extra virgin olive oil, salt and fresh ground pepper
5.) Place peppers in a baking dish, with a water bath (about 3/4 inch of water) and cook approximately 50 minutes, until tender
6.) Remove from oven and cover with aluminum foil to keep warm.
1.) While peppers are cooking, cook the quinoa according to package
2.) When quinoa is done, hand crush the tomatoes and tomato juices into the pan.
3.) Stir in spinach, carrots, 3/4 of the basil sauce, 1/2 of the feta cheese and garbanzo beans.
4) Over low-medium heat, cook until spinach is wilted and all ingredients are well incorporated (approximately 15 minutes)
6.) Squeeze lemon juice over the quinoa mixture
7.) Spoon quinoa into bell peppers and top with remaining basil sauce.