Quinoa and Pistachio Salad With Moroccan Pesto |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 red bell pepper |
1 cup uncooked quinoa |
1 cup reduced-sodium fat-free chicken broth |
1/2 cup water |
1/2 cup orange juice |
1/3 cup coarsely chopped fresh cilantro |
1/4 cup extra virgin olive oil |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
3 tablespoons fresh lemon juice |
1/2 teaspoon ground cumin |
1/4 teaspoon kosher salt |
1/4 teaspoon cayenne pepper |
2 large garlic cloves, coarsely chopped |
12 oil-cured olives, pitted and chopped |
1/4 cup chopped pistachios |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
3. Place quinoa, brothy, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or unitl liquid is absorbed.
4. Place cilantro and next 7 ingredients (through garlic) in a food processor (mine fit into my mini processor); process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinle with nuts.
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