Cut red bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. 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.
Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinkle with nuts.
First time with Quinoa and I'm sold. There's so much good stuff in the recipe, and the flavor really delivers. The key is high-quality olives, The pistachios are nice, but could easily be cut out to simplify without losing any flavor. Also, I didn't peel my peppers very well -- just removed the charred bits.
Yummy! I have made this several times now. I would definitely suggest doubling the recipe if you want leftovers. Big time-saving tip: buy roasted red bell peppers in a jar - - then the whole dish is ready in 15 minutes. I substitute kalamata olives because I like them more than oil-cured olives. I also substitute vegetable broth instead of chicken broth to make it vegan. Add the chickpeas and serve with a green salad and it's a filling, wholesome vegan meal!
This was by far my favorite quinoa recipe to date. It's very fresh and flavorful. My only regret was not doubling the recipe as my family of 5 easily finished this off (3/4 cup serving is quite small) and I was hoping for leftovers. I prepared as written and found it fast and simple.
I love this recipe...it is my go-to side for BBQs and whenever I'm meant to bring a salad or dish somewhere. Honestly, I am asked for the recipe every time! I do skip roasting the red pepper and I use the jarred kind. I also eliminate the extra water in cooking the quinoa and use half water, half OJ. Makers the recipe a snap to prepare.
This is the best recipe! I made it exactly as the recipe states and I would not change a thing. I did add a can of garbanzo beans as I like them and the recipe would then suffice for a light lunch just as it is. Be advised: 3/4 cup is a single serving and if you wish to have any leftovers, you might want to abide by that...would be easy to eat the entire thing, it is that good. Enjoy!
This has become a standard recipe for me. It's wonderful served with grilled fish or chicken. If I'm short on time I just cut the pepper and don't bother baking it first. Also, to cut down on calories I often don't use the oil and it's still so good. It's so a great combination of flavors. It's a great way to introduce people to quinoa when they wonder what on earth it is.