Back to UseMorocco
Recipesalad

Quinoa and Pistachio Salad with Moroccan Pesto

from cooking light july, 2009. i have been looking to include more quinoa in our diet since it is low calorie and very filling and this recipe turned out to be easy and a hit with everyone in my family. it is delicious! here is what cooking light says about it: quinoa is a quick-cooking whole grain supplying protein, iron, and vitamin e. pair this side dish with simple grilled chicken or fish. for a vegetarian entree option, use organic vegetable broth and add one can of rinsed, drained chickpeas to ramp up the protein even more.

complex15 ingredients17 preparation steps
Map Nearby

Ingredients

  • red bell pepper
  • quinoa
  • reduced-sodium fat-free chicken broth
  • water
  • orange juice
  • fresh cilantro
  • extra virgin olive oil
  • fresh flat-leaf parsley
  • fresh lemon juice
  • ground cumin
  • kosher salt
  • cayenne pepper
  • garlic cloves
  • oil-cured olives
  • pistachios

Preparation

  1. 1preheat broiler
  2. 2cut bell pepper in half lengthwise
  3. 3discard seeds and membranes
  4. 4place pepper halves , skin sides up , on a foil-lined baking sheet
  5. 5flatten with hand
  6. 6broil 12 minutes or until blackened
  7. 7place in a zip-top plastic bag
  8. 8seal
  9. 9let stand for 10 minutes
  10. 10peel and chop
  11. 11place quinoa , brothy , 1 / 2 cup water , and juice in a large saucepan
  12. 12bring to a boil
  13. 13cover , reduce heat , and simmer 12 minutes or unitl liquid is absorbed
  14. 14place cilantro and next 7 ingredients in a food processor
  15. 15process until smooth
  16. 16combine bell pepper , quinoa mixture , cilantro mixture , and olives in a large bowl
  17. 17sprinle with nuts