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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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (81%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 143.8mg||5 %|
|Potassium 146.3mg||4 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.2g|
|Protein 1g||1 %|
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Calories per serving: 103
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