Quinoa and Pistachio Salad with Moroccan Pesto

Name: Quinoa and Pistachio Salad with Moroccan Pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 red bell pepper; 1 cup uncooked quinoa; 1 cup reduced-sodium fat-free chicken broth; 0.5 cup water; 0.5 cup orange juice; 0.333 cup coarsely chopped fresh cilantro; 0.25 cup extra virgin olive oil; 2 tbsp coarsely chopped fresh flat-leaf parsley; 3 tbsp fresh lemon juice; 0.5 tsp ground cumin; 0.25 tsp kosher salt; 0.25 tsp cayenne pepper; 2 large garlic cloves; 12 oil-cured olives; 0.25 cup chopped pistachios

Quinoa, red bell pepper and orange juice come together in this salad, fragrant with cumin and cayenne and grilled.

35 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Preheat broiler. 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.
2
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.
12 min
3
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. Sprinle with nuts.