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 3/4 cup servings, 6 serving(s)
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

Submitted by CaliforniaJan

"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."

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photo by morgainegeiser

Ready In:: 35mins
Ingredients:: 15
Yields:: 6 3/4 cup servings
Serves:: 6

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

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.
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.
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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Reviews

This was quite good. I have just started using quinoa a few months ago and I am always looking for new recipes to use it. I used a red quinoa for this dish, otherwise followed the recipe as directed. Not sure if the red quinoa takes longer to cook, but it take longer than 20 minutes, close to 40 minutes to absorb all the liquid. We enjoyed the flavor, very refreshing. I did add extra pistachios because we love them. I wasn't sure whether to serve this hot or cold, so we tried it both ways. We preferred it cold. Made for Sands & Spices challenge for ZWT6.

morgainegeiser
I can't believe this hasn't been rated yet! AMAZING salad! I made it once and thought it was so yummy that I couldn't stop thinking about it and I had to make it again. I used vegetable broth and the second time I just used roasted red peppers from a jar to make it easier on myself. Full of fantastic flavors and textures!

NWVeggieGirl

RECIPE SUBMITTED BY

CaliforniaJan

I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="http://static.flickr.com/1310/902139984_71e1ab56a5.jpg" width="399" height="270"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551"> <img src="http://i130.photobucket.com/albums/p241/CulinaryQueen/zaargroupie.gif" width="300" height="220"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/400035_d7f1b969-m3_1217872626.png" border="0" alt="Photobucket"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/de.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/123hitwonders.jpg" width="399" height="150"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/holiday-tag2-copy.gif" width="399" height="140"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"width="290" height="140"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/fg.jpg" border="0" alt="F and G Swap">

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