Quinoa And Pistachio Salad With Moroccan Pesto

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

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

Recipe

• 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.