Quinoa and Pistachio Salad With Moroccan Pesto Recipe

Name: Quinoa and Pistachio Salad With Moroccan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 cup uncooked quinoa; 1 cup reduced-sodium fat-free chicken broth; ½ cup water; ½ cup orange juice; ⅓ cup coarsely chopped fresh cilantro; ¼ cup extra virgin olive oil; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 3 tablespoons fresh lemon juice; ½ teaspoon ground cumin; ¼ teaspoon kosher salt; ¼ teaspoon cayenne pepper; 2 large garlic cloves, coarsely chopped; 12 oil-cured olives, pitted and chopped; ¼ cup chopped pistachios

Servings: persons

1 red bell pepper
1 cup uncooked quinoa
1 cup reduced-sodium fat-free chicken broth
½ cup water
½ cup orange juice
⅓ cup coarsely chopped fresh cilantro
¼ cup extra virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper
2 large garlic cloves, coarsely chopped
12 oil-cured olives, pitted and chopped
¼ cup chopped pistachios

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membranes.
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4
Broil 12 minutes or until blackened.
5
Place in a zip-top plastic bag; seal.
6
Let stand for 10 minutes.
7
Peel and chop.
8
Place quinoa, brothy, 1/2 cup water, and juice in a large saucepan; bring to a boil.
9
Cover, reduce heat, and simmer 12 minutes or unitl liquid is absorbed.
10
Place cilantro and next 7 ingredients (through garlic) in a food processor (mine fit into my mini processor); process until smooth.
11
Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl.
12
Sprinle with nuts.

2993

kcal

Calories

318

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 red bell pepper, 1 cup uncooked quinoa, 1 cup reduced-sodium fat-free chicken broth, ½ cup water, and more.

Yes, Quinoa and Pistachio Salad With Moroccan Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Pistachio Salad With Moroccan Pesto

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