Quinoa and Pistachio Salad with Moroccan Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Quinoa [KEEN-wah] 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 entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein. Ingredients:
1 red bell pepper |
1 cup uncooked quinoa |
1 cup fat-free, less-sodium chicken broth |
1/2 cup water |
1/2 cup fresh 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 ground red 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 red 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, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
4. Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinkle with nuts.
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