Quinoa and Pistachio Salad w/Moroccan Pesto

1 red bell pepper
1 cup uncooked quinoa
1 cup fat free less sodium chicken broth
1/2 cup water
1/2 cup fresh squeezed orange juice
1/3 cup coarsely chopped cilantro
1/4 cup extra virgin olive oil
2 tbsp coarsely chopped flat leaf parsley
3 tbsp fresh lemon juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground red pepper (cayenne)
2 large garlic cloves coarsely chopped
12 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.