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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | black bean | 4 | tablespoons | basil, fresh, chopped (1/4 cup) | 4 | tablespoons | olive oil | 1/4 | cup | grated parmesan | 1 | dash | salt | 1 | dash | black pepper | 6 | cloves | garlic minced (large cloves) | 1/4 | cup | cranberries, dried, juice-sweetened | 2 | tablespoons, drained | capers | 1 | Usda default (100 gm - 4 oz) | olives | 1 | can (2 oz) | black olives, sliced, drained | 1 | cup | chickpeas (15oz can) | 1 | cup | green beans, canned, drained |
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Steps
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Sequence
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Step
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| | 1 | Prepare quinoa in 2 cups of water | | 2 | Add cranberries a few minutes before quinoa is finished | | 3 | Place basil, salt, pepper, parmesan and olive oil in a blender or food processor. Process until all ingredients are incorporated. | | 4 | Mix basil mixture with the quinoa/cranberry mixture to taste. | | 5 | Add the rest of the ingredients and toss. | | 6 | Enjoy warm or cold. |
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