Quinoa and Pistachio Salad with Moroccan Pesto

This salad can be a side dish or a meal. chop some addtional veggies if you like

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Name: Quinoa and Pistachio Salad with Moroccan Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Moroccan
Ingredients: 1 Red bell pepper; 1 cup dry quinoa; 1 cup Low sodium chicken broth; 1/2 cup water; 1/2 cup Orange juice; 1/3 cup Fresh Cilantro, chopped; 1/4 cup EVOO; 2 tablespoons Fresh parsley chopped; 3 tablespoon Fresh lemon juice; 1/2 teaspoon Ground cumin; 1/4 teaspoon Kosher Salt; 1/4 teaspoon ground red pepper; 2 large garlic cloves, chopped; 12 oil-cured olives, chopped; 1/4 cup Pistachios, chopped

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INGREDIENTS

1 Red bell pepper
1 cup dry quinoa
1 cup Low sodium chicken broth
1/2 cup water
1/2 cup Orange juice
1/3 cup Fresh Cilantro, chopped
1/4 cup EVOO
2 tablespoons Fresh parsley chopped
3 tablespoon Fresh lemon juice
1/2 teaspoon Ground cumin
1/4 teaspoon Kosher Salt
1/4 teaspoon ground red pepper
2 large garlic cloves, chopped
12 oil-cured olives, chopped
1/4 cup Pistachios, chopped

Servings

INSTRUCTIONS

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

NOTES

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Quinoa and Pistachio Salad with Moroccan Pesto

1 Red bell pepper
1 cup dry quinoa
1 cup Low sodium chicken broth
1/2 cup water
1/2 cup Orange juice
1/3 cup Fresh Cilantro, chopped
1/4 cup EVOO
2 tablespoons Fresh parsley chopped
3 tablespoon Fresh lemon juice
1/2 teaspoon Ground cumin
1/4 teaspoon Kosher Salt
1/4 teaspoon ground red pepper
2 large garlic cloves, chopped
12 oil-cured olives, chopped
1/4 cup Pistachios, chopped

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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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 6 Servings

Calories: 103
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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