Quinoa and Pistachio Salad with Moroccan Pesto

Name: Quinoa and Pistachio Salad with Moroccan Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fat-free, less-sodium chicken broth; 79 milliliters coarsely chopped fresh cilantro; 2 Tbsps coarsely chopped fresh flat-leaf parsley; 2 larges garlic cloves, coarsely chopped; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 12 oil-cured olives, pitted and chopped; 59 milliliters extra-virgin olive oil; 118 milliliters fresh orange juice; 59 milliliters chopped pistachios; 237 milliliters uncooked quinoa; 1 red bell pepper; 118 milliliters water

You can never have too many side dish recipes, so give Quinoan and Pistachio Salad with Moroccan Pesto a try. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 246 calories, 6g of protein, and 15g of fat. Head to the store and pick up pistachios, bell pepper, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut red bell pepper in half lengthwise; discard seeds and membranes.

Ingredients you will need

Red Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.

Ingredients you will need

Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand for 10 minutes. Peel and chop.

Place quinoa, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.

Ingredients you will need

Quinoa