Quinoa and Pistachio Salad with Moroccan Pesto

Quinoa and Pistachio Salad with Moroccan Pesto Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Quinoa [KEEN-wah] is a quick-cooking whole grain supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. For a vegetarian entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Fat 15.8 g
Satfat 2.2 g
Monofat 8.3 g
Polyfat 2.4 g
Protein 5.8 g
Carbohydrate 28.2 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 318 mg
Calcium 36 mg

Ingredients

1 red bell pepper
1 cup uncooked quinoa
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1/2 cup fresh orange juice
1/3 cup coarsely chopped fresh cilantro
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 large garlic cloves, coarsely chopped
12 oil-cured olives, pitted and chopped
1/4 cup chopped pistachios

Preparation

1. Preheat broiler.

2. 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.

3. 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.

4. 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.

Diane Morgan

,

July 2009
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