Quinoa and Pistachio Salad with Moroccan Pesto
|1 Red bell pepper|
|1 cupdry quinoa|
|1 cupLow sodium chicken broth|
|1/2 cupOrange juice|
|1/3 cupFresh Cilantro, chopped|
|2 tablespoonsFresh parsley chopped|
|3 tablespoonFresh lemon juice|
|1/2 teaspoonGround cumin|
|1/4 teaspoonKosher Salt|
|1/4 teaspoonground red pepper|
|2 large garlic cloves, chopped|
|12 oil-cured olives, chopped|
|1/4 cupPistachios, chopped|
Quinoa and Pistachio Salad with Moroccan Pesto Preparation
1. Preheat Broiler. Cut bell pepper in half lengthwise, discard screener. Place pepper halves, skin sides up on a foil lined baking sheet, flatten with hand. Broil 12 minutes or until blackened. Place in a plastic bag, seal. Let stand for 10 minutes. Peel and chop.
2. Place quinoa, broth, 1/2 Cup water and joice in a large saucepan, bring to a boil. Cover, reduceheat and simmer 12 minutes or until liquid is absorbed.
3. Place Cilantro and next 7 ingredients ( throught Garlic) in a food procssor; proces until smooth. Combine Bell Pepper, quinoa mixture, cilantro mixture and olives ina a large bowl. Sprinkle with nuts
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