Quinoa and Pistachio Salad w/Moroccan Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 red bell pepper1 cup uncooked quinoa1 cup fat free less sodium chicken broth1/2 cup water1/2 cup fresh squeezed orange juice1/3 cup coarsely chopped cilantro1/4 cup extra virgin olive oil2 tbsp coarsely chopped flat leaf parsley3 tbsp fresh lemon juice1/2 tsp ground cumin1/4 tsp kosher salt1/4 tsp ground red pepper (cayenne)2 large garlic cloves coarsely chopped12 oil cured olives, pitted & chopped (kalamata)1/4 cup chopped pistachios
Cut red pepper in half lenghwise and discard seeds and membranes. Plase on foil lined baking sheet and flatten with hand. Broil on grill or in oven skin sides up until blackened (about 12 minutes). Place in zip top or brown paper bag and seal. Let stand 10 minutes. Peel and chop.
Place quinoa, broth, 1/2 cup water and orange juice in a large saucepan. bring to boil; cover and reduce heat. simmer 12 minutes or until liquid is absorbed.
Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Coombing bell pepper, quinoa mixture, cilantro mixture and olives in a large bowl. Top with nuts. Yields 6 servings, 3/4 each.
Number of Servings: 6
Recipe submitted by SparkPeople user WMKING.
Place quinoa, broth, 1/2 cup water and orange juice in a large saucepan. bring to boil; cover and reduce heat. simmer 12 minutes or until liquid is absorbed.
Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Coombing bell pepper, quinoa mixture, cilantro mixture and olives in a large bowl. Top with nuts. Yields 6 servings, 3/4 each.
Number of Servings: 6
Recipe submitted by SparkPeople user WMKING.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 15.8 g
- Cholesterol: 0.0 mg
- Sodium: 590.0 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 4.5 g
- Protein: 8.5 g
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