Yield
6 servings (serving size: 3/4 cup)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 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.

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