Mouthwatering Quinoa Basil and Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66) 1 cup, chopped Onions, raw 4 clove Garlic 8 tbsp Basil 800 grams Cilantro, raw 2 cup Chickpeas (garbanzo beans) 2 fl oz Lemon Juice 3 1tsp Olive Oil 1 cup, chopped Peppers, sweet, red, fresh 4 tbsp Pine Nuts 1 oz (85 seeds) Pumpkin Seeds (whole seeds, roasted) 3 cup, shredded Romaine Lettuce (salad) 1 fruit without skin and seeds Avocados, California (Haas) 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 1 dash Pepper, black 2 cup Water bottle w/ filtered water
Cook quinoa in vegetable stock and water. Add chopped onion and garlic while it is cooking. Chop basil and cilantro and red peppers but do not cook them. Shred the lettuce and add some lemon juice to keep it fresh. Chop pumpkin seeds.
Prepare avocado and cover in lemon juice also. Cut Avocado in quarters and remove the pit. With your knife slice each quarter in half lengthwise but leave it in the skin, slice cube-shaped pieces with the knife and scoop them out with the knife.
Mix the herbs, quinoa, peppers, pine nuts, lemon juice, and olive oil. Serve on a bed of romaine lettuce with avocado cubes and pumpkin seeds on top.
Serving Size: 8
Prepare avocado and cover in lemon juice also. Cut Avocado in quarters and remove the pit. With your knife slice each quarter in half lengthwise but leave it in the skin, slice cube-shaped pieces with the knife and scoop them out with the knife.
Mix the herbs, quinoa, peppers, pine nuts, lemon juice, and olive oil. Serve on a bed of romaine lettuce with avocado cubes and pumpkin seeds on top.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 387.6
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 379.0 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 11.8 g
- Protein: 14.2 g
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